SIMPLE CHICKEN CASSOULET

Amarante

Thu, Mar 02 2017, 1:39 pm

This was easy and very good.

SIMPLE CHICKEN CASSOULET

Excerpt From: Gilbert, Molly. “One Pan & Done: Hassle-Free Meals from the Oven to Your Table

6 chicken drumsticks
Kosher salt and ground black pepper
4 cooked sweet Italian-style chicken sausages (3 ounces each), halved on a diagonal
½ yellow onion, chopped (about 1 cup)
3 small carrots, cut into ½-inch slices (about 1 cup)
4 tablespoons extra virgin olive oil
1 (15½-ounce) can white beans, drained and rinsed
1 clove garlic, thinly sliced
5 or 6 fresh thyme sprigs
½ cup white wine
½ cup low-sodium chicken broth
1 cup panko bread crumbs
1 tablespoon grated lemon zest
3 tablespoons chopped fresh flat-leaf parsley

1 Preheat the oven to 375°F, with one rack in the center position and another 4 inches from the broiler.

2 Arrange the chicken in the bottom of a 9 × 13-inch baking dish and season with salt and pepper. Place the sausages around the drumsticks and scatter the onion and carrots all over. Drizzle everything with 2 tablespoons of the olive oil, then arrange the beans, garlic, and thyme sprigs evenly around the pan. Drizzle over the wine and broth.

3 Bake on the center rack until the dish is fragrant and a thermometer inserted into the thickest drumstick reads 165°F, 45 to 55 minutes.

4 While the chicken cooks, in a medium bowl, mix the panko, lemon zest, parsley, remaining 2 tablespoons olive oil, and a pinch each of salt and pepper.

5 Remove the dish from the oven and set the oven to broil. Top the cassoulet thickly with the panko mixture and return to the oven to broil until the panko topping is golden brown and crisp, about 1 minute.

6 Serve hot.