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.

Course Main Course

Cuisine American, French

Keyword cassoulet, chicken, sausage

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Servings servings

Calories 506kcal

Author Alyssa

Ingredients

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

Instructions

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!

Notes

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.

Nutrition