Cajun French: le poulet farci (lu poo-lā far-see) chicken (baked)
Cassoulet is a French peasant dish from medieval times. Ours has been updated to fit modern times using chicken, a cast iron skillet instead of a cassoulet pot and shorter cooking time. This recipe is not a traditional cassoulet; it is our version. Need an easy weeknight meal, this is the perfect dish.
Mais C’est Bon!
Enjoy!!
Ingredients:
1 Tbl olive oil
4 chicken thighs, bone in skin on
1 Tbl Cajunville seasoning (or other Cajun seasoning)
½ # Cajun smoked sausage
¼ # andouille
1 cup onion
½ cup bell pepper
¼ cup celery
2 Tbl chopped garlic
½ tsp Herbs de Provence
2 cans drained and rinsed navy beans
¼ cup chicken broth & ½ cup white wine (or ¾ cup chicken broth)
Garnish of choice – parsley, chives, green onions
Equipment:
Cutting board
Knife
Measuring Cups and Spoons
Cooking spoon
Tasting spoon
Tongs
Colander
10” cast iron skillet or other heavy oven safe skillet
Can opener
Mise en Place bowls
Plate for chicken
Serving plates and utensils
Mise en Place:
½ # Cajun smoked sausage, sliced ¼” diagonal
¼ # Andouille, sliced ¼” half moons
*1 cup onion, chopped
*½ cup bell pepper, chopped (any color)
*¼ cup celery, chopped
2 Tbl chopped garlic
2 cans Navy Beans, drained and thoroughly rinsed
½ cup white wine or chicken broth
¼ cup chicken broth
Olive oil
Cajunville seasoning or other Cajun seasoning
4 lg chicken thighs, bone in skin on, DO NOT trim skin
½ tsp Herbs de Provence
Cut garnish
*May be in same Mise en Place bowl
Directions:
Heat oven to 350
Season chicken thighs with 1 Tbl Cajunville seasoning (or other Cajun seasoning)
½ Tbl on each side
Heat 1 Tbl olive oil in cast iron skillet
Brown chicken thighs in oil, skin side down, until golden brown
Turn chicken thighs and brown underside
Remove from skillet
Add onion, bell pepper and celery
Saute 4 minutes
Add garlic
Saute 1 minute
Add ½ tsp Herbs de Provence
Mixing well
Add Cajun smoked sausage and Andouille to skillet
Cook until tender about 3 minutes
Add ½ cup wine to deglaze the skillet
Add ¼ cup chicken broth
Combine
Add Navy beans
Combine mixture until well blended
Place chicken skin side up over mixture
Bake at 350 for 30 minutes
Serve and garnish
