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December 8, 2013

by Alyssa

Chicken & Sausage Cassoulet with Rainbow Quinoa

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Chicken & Sausage Cassoulet with Rainbow Quinoa - a #glutenfree comfort food that's perfect for winterYou know those recipes that you forget about, that you've shoved in the back of your recipe box (or it's deep on one of your Pinterest boards), and then you rediscover it and it's like the best meal of your life?

That happened to us when we made this cassoulet recipe we made last week.

It's a meal that my mom has made for us a handful of times, and each time I ask her for the recipe. Turns out, it's in some random cookbook she's had for 20 years, and I  can't find it online anywhere.

So last time I was home, actually the very day I was leaving, my mom asked me to make the dish for them. It cooks for a while on the stove and my parents were at work, so being the awesome daughter that I am, I made them dinner before I left even though I wasn't going to be able to enjoy it. Talk about brownie points! (Hey Mom, my Christmas list is getting longer and longer as I type….)

Chicken & Sausage Cassoulet with Rainbow Quinoa - a #glutenfree comfort food that's perfect for winterOf course, she called me after dinner that night, raving about the cassoulet recipe. When I quickly realized I forgot to snap a pic of the recipe again.

If you're not familiar with cassoulet, it's a traditional French stew made with meat (usually pork sausage) and white beans. Basically, it's a slow-cooked casserole made with rich, hearty ingredients, making it the perfect cold-weather meal.

Since I didn't have this particular cassoulet recipe on hand, I decided to make it by memory and see how close I could get. Well, let's just say, my Italian roots definitely came on a little strong. Rather than the traditional French flavors, this cassoulet turned into a more rustic Italian dish that was just divine over a bed of warm rainbow quinoa.

Oh, and next time I'm home visiting my parents, I'll make sure to actually get my mom's cassoulet recipe and see how close they actually are.

Chicken & Sausage Cassoulet with Rainbow Quinoa

Rather than the traditional French flavors, this cassoulet turned into a more rustic Italian dish that was just divine over a bed of warm rainbow quinoa.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 servings
Calories 506kcal
Author Alyssa
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  • 1 lb pork sausage casing removed
  • 1 lb boneless chicken breasts
  • 1 large red onion chopped
  • 2 garlic cloves minced
  • 1 1/2 cups white wine
  • 1 28 oz can organic diced tomatoes
  • 1 cup water
  • Italian spices to taste rosemary, thyme, oregano, parsley, & basil
  • Oil for cooking
  • Salt & pepper to taste
  • Rainbow quinoa for serving


  • Heat some oil in large dutch oven over medium high heat. While the oil is heating, cut the chicken into 1" cubes. Brown the chicken in a dutch oven until all sides are seared, about 3 - 5 minutes. Transfer chicken pieces to a separate plate.
  • Add sausage to the dutch oven, breaking it up with a wooden spoon as it cooks. Cook until browned, 3 minutes.
  • Add onions, cooking until they've started to soften, about 5 minutes. Add garlic and cook until fragrant, another 1 - 2 minutes.
  • Transfer chicken back to the dutch oven, followed by the wine and spices. Bring to a boil, turn down to simmer until the liquid has reduced by half. Add the tomatoes and water, bring back to a boil then cover and reduce to simmer. Simmer for as long as possible (it's best around 6 hours), but at least 2 hours. Add more water as needed.
  • Serve over rainbow quinoa (1/2 cup cooked per person is good) and enjoy!


Although I haven't tried it, I think this recipe would work in a slow cooker. Once the wine has reduced, transfer everything to a slow-cooker, and turn on high for 6 hours.


Calories: 506kcal | Carbohydrates: 19g | Protein: 44g | Fat: 44g | Saturated Fat: 13g | Cholesterol: 154mg | Sodium: 715mg | Potassium: 1216mg | Fiber: 4g | Sugar: 10g | Vitamin A: 605IU | Vitamin C: 21.5mg | Calcium: 107mg | Iron: 5mg

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. Even though I didn’t have any white wine, and used red wine, the dish was delicious. Even my kids loved it! I can’t wait to try it again with the proper ingredients this time 🙂

    • Yay! So happy you liked it. This is seriously one of my favorite meals on the site! For some reason it didn’t get many shares, but I’m glad you and I know to come back to it 😉 Totally a go-to for me and the fam!


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