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.
Servings: 4 servings
Calories: 506kcal
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
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