Chicken and Sausage Cassoulet Stew

By cindygwest

Ingredients

• 4 strips bacon, diced
• 3/4 pound Italian sausage, sliced
• 2 cups sliced leeks
• 3 T. minced garlic
• 1 T. chopped fresh thyme
• 1 T. chopped fresh rosemary
• 1/2 cup brandy
• 2 cans Great Northern beans, drained, rinsed (15 oz.)
• 1 can diced tomatoes (28 ounces)
• 2 cups shredded cooked chicken
• 1 1/4 cups low-sodium chicken broth
• 1/4 cup tomato paste
• 1/4 t. ground cloves
• Salt and black pepper to taste
• 2 cups fresh bread crumbs
• 2 T. unsalted butter, melted
• 2 t. minced lemon zest
• Chopped fresh parsley

Details

Servings 10

Preparation

Step 1

Preheat oven to 350 degrees.

Cook bacon in a Dutch oven or large pot over medium heat until crisp; drain on paper towel. Add sausage to bacon drippings; cook until browned, 3 minutes. Remove from pot. Pour off all but 2 T. drippings and reduce heat to medium. Add leeks, garlic, thyme, and rosemary; sweat 3 minutes.

Deglaze pot with brandy, simmer until nearly evaporated, then stir in reserved bacon and sausage, beans, tomatoes, chicken, broth, paste and cloves. Season with salt and pepper. Bring stew to a boil, then transfer to 3-qt. casserole dish; cover with foil and bake 30 minutes.

Combine bread crumbs, butter, and zest in a bowl; season with salt and pepper. Remove foil from cassoulet, top with crumbs, and increase heat to 400. Bake cassoulet until crumbs are golden, 8 minutes; rest 15 minute3s and garnish with parsley.