Bourbon Apple Sausage Cassoulet
Bourbon Apple Sausage Cassoulet
Comfort food at its very finest
Ingredients
- 6 Boneless chicken thighs
- 2-3 slices Bacon
- 1 teaspoon Sea salt
- 1/2 teaspoon Cracked black pepper
- 4 Gilbert’s Bourbon Apple Chicken Sausages, sliced on bias into 1-inch pieces
- 1 Large onion, chopped
- 3 Garlic cloves, minced
- 2 (19 oz) cans Great Northern Beans (or other white beans), rinsed and drained
- 1 (14 1/2 oz) can Diced tomatoes
- 1/2 cup Chicken broth
- 1 cup Breadcrumbs
- 1 Bay leaf
- 1/2 tsp Dried thyme
- 1/2 tsp dried or 3 fresh leaves Basil, finely chopped
- Fresh thyme sprigs for garnish (optional)
Instructions
- Preheat oven to 300°. Sprinkle chicken thighs with sea salt and cracked black pepper
- Cook bacon in a large skillet over medium-high heat. Once cooked, remove bacon, crumble, and set aside. Brown the chicken thighs in the bacon drippings for approximately 5 minutes per side, over medium-high heat. Remove from skillet and set aside.
- Add Gilbert’s Bourbon Apple Chicken Sausages to skillet and brown approximately 5 minutes over medium heat. About one minute after adding sausage, add the onion and garlic and cook until translucent and aromatic.
- Return chicken to skillet. Add beans, tomatoes, broth, bay leaf, and dried thyme. Bring to a boil.
- Remove from heat and transfer to Dutch Oven or casserole dish (if skillet is oven-safe, you may optionally leave in skillet). Sprinkle with 1/2 cup breadcrumbs.
- Cover and bake at 300° for 2 hours. Uncover and sprinkle with remaining breadcrumbs. Bake 20 minutes longer, or until cassoulet is golden.
