Quick Chicken Cassoulet

Russell Ito combined leftover roast chicken with a few basic ingredients and came up with an easily assembled chicken and white bean stew. If you don't have leftover cooked chicken, buy roast chicken at a supermarket or deli.

1 cup fresh or dried bread crumbs

2 1/2 tablespoons olive oil

1/3 cup minced shallots

4 cloves garlic, peeled and minced

1 carrot (about 4 oz.), peeled and diced (1/4 in.)

2 cans (15 oz. each) small white beans, drained and rinsed

1 cup 1-inch chunks cooked chicken (see note above)

8 ounces cooked chicken or duck sausages, sliced crosswise 1/4 inch thick

1 can (14 oz.) diced tomatoes

1 teaspoon herbes de Provence

1 dried whole bay leaf

1/2 cup fat-skimmed chicken broth

1/2 teaspoon salt

1/4 teaspoon pepper

Step 1

In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.

Step 2

Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.

Step 3

Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 294Calories from Fat 37

% Daily Value *
Total Fat 12g19%

Saturated Fat 2.1g11%
Cholesterol 51mg17%
Sodium 866mg37%
Total Carbohydrate 24g8%

Dietary Fiber 5.2g21%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Quick Chicken Cassoulet