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Two-Bean Cassoulet

To add ease to this French country chicken supper, we used canned beans instead of dried.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Bake: 30 mins to 35 mins 350°F
  • Cook: 20 mins

Two-Bean Cassoulet

Directions

  1. In a large skillet brown chicken slowly in oil over medium-low heat about 10 minutes, turning occasionally. Remove chicken from skillet, reserving drippings. Add carrots, onion, and garlic to drippings in skillet. Cover and cook about 10 minutes or until carrots are just tender, stirring occasionally.
  2. Stir in the drained beans, tomato sauce, wine, thyme, and allspice. Stir in sausage. Transfer the mixture to a 2-quart casserole. Arrange chicken thighs on top.
  3. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until chicken is no longer pink. If desired, sprinkle with seeded and chopped tomatoes and snipped fresh parsley; bake 5 minutes more or until tomatoes are just heated through. Makes 6 servings.

From the Test Kitchen

To Tote:

Prepare casserole as above just before leaving home, omitting the tomato and parsley garnish. Cover tightly; wrap in several layers of newspaper or a heavy towel. Then place the casserole in an insulated container. Do not hold for longer than 2 hours. If using tomato and parsley garnish, pack them separately and sprinkle on casserole before serving.

Nutrition Facts (Two-Bean Cassoulet)

  • Per serving:
  • 332 kcal cal.,
  • 9 g fat
  • (2 g sat. fat,
  • 101 mg chol.,
  • 1022 mg sodium,
  • 27 g carb.,
  • 7 g fiber,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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