Recipe: Cajun Chicken Cassoulet
Sometimes a weeknight calls for a warm, hearty chicken recipe – and this Cajun Chicken Cassoulet is up for the challenge. A beautiful blend of Cajun flavors, juicy chicken thighs, and fresh vegetables, this cassoulet is one of our readers’ favorite recipes. It comes together fairly quickly, with just 35 minutes of hands on time, and gives a depth of flavor you’d expect from a dish that’s been simmering in your slow cooker for hours. It’s both brothy and hearty, so it pleases both soup lovers and hearty-main-dish lovers.
The star of this Cajun Chicken Cassoulet, many would argue, is the Cajun sausage. When you cook the sausage in your Dutch oven, leave the drippings. Cook the chicken thighs in the sausage drippings to give extra flavor to your broth. The sausage also brings nice texture to the dish, with a mix of flavors in every bite. By using chicken thighs instead of chicken breasts, the darker, juicier meat almost falls off of the bone when cooked in the broth. To round out the dish, the recipe also calls for fresh vegetables. Toss in celery ribs, a large onion, some green pepper, diced tomatoes, and cannellini beans to give this hearty recipe some depth of flavor and texture.
Start the recipe by preparing the sausage in a large cast-iron Dutch oven. Using one dish will allow the flavors to marry together thoroughly. Once you've removed and drained the sausage, cook the chicken in the hot drippings. Sear the chicken on both sides for 2 to 3 minutes – it will finish cooking in the broth later. Add in the mix of vegetables, and then bake the dish in the oven for around 40 minutes to complete the cooking process. Serve up your chicken cassoulet with a hunk of crusty French bread and a glass of white wine.