|Stovetop Cassoulet with a BBQ Twist|
Cassoulet is a usually a hearty oven baked dish featuring rich meats and beans. My inspiration - a couple of leftover boneless chicken thighs from a client cookdate, a package of turkey kielbasa that needed to be used up, and a weird craving for baked beans. Alas, there were no baked beans in the pantry, but here's what I came up with.
You could sub pork for the chicken, or toss in leftover roasted chicken, or leave out the meat altogether. Use whatever beans you have in the pantry, and any color pepper you have in the fridge.
The mustard gives it a great spicy kick. Really delicious! It would be good served over rice or polenta to catch some of the savory sauce.
Stovetop Cassoulet with a BBQ Twist
olive or canola oil
1 small onion, diced
1 red bell pepper, diced
Salt and Pepper
2 boneless, skinless chicken thighs, cut into 1" pieces
1 package of turkey kielbasa sausage sliced in half, then cut into 1/2" slices
1 cup of low sodium chicken broth
1 can of red kidney beans, drained and rinsed
1 can of cannelini beans, drained and rinsed
1 T. grainy dijon mustard
1/2 c. BBQ Sauce
Heat a dutch oven over medium high heat. Add oil and saute onion and pepper for a few minutes while you chop the meat. Season with S&P. Add the sausage and chicken, stir to brown thoroughly. Season again with S&P. Add the stock, beans, mustard, and BBQ sauce.
Bring to boil, then reduce and simmer for 10-15 minutes, until chicken is cooked through and sauce reduces and thickens a bit.