One-Pot Sausage, Chicken, and White Bean Gratin

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One-Pot Sausage, Chicken, and White Bean Gratin

One-Pot Sausage, Chicken, and White Bean Gratin

Adapted from and original recipe by Martha Stewart as appears in  One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More by the Editors of Martha Stewart Living.

Yields: 10 Servings

The celebrated cassoulet of France inspired this sticks-to-your-ribs dish, which swaps chicken breast for the traditional duck or goose. Our big-batch recipe is great for a party.

Ingredients:

  • 1 1/2 cups Panco breadcrumbs

  • 3/4 cup Parmigiano-Reggiano cheese, shredded

  • 3 tablespoons fresh flat-leaf parsley leaves, chopped

  • 1 tablespoon plus 1 teaspoon fresh thyme leaves, chopped

  • 2 teaspoons fresh rosemary, chopped

  • 1 teaspoon fresh sage leaves, thinly sliced
Coarse sea salt, to taste
  • Freshly ground black pepper, to taste 

  • 4 ounces center cut bacon 

  • 2 boneless, skinless chicken breast halves , cut into 1-inch cubes

  • 1 pounds sweet Italian sausage (casings removed), cut into 1/2-inch-thick pieces

  • 4 garlic cloves, finely chopped

  • 1 medium onion, thinly sliced

  • 1/2 cup dry white wine

  • 2 cans (14.5 ounces each) Great Northern beans, rinsed and drained

  • 1 can (14.5 ounces) diced tomatoes, drained

  • 1 cup chicken stock

 

Preparation:

Preheat oven to 375°F. Combine breadcrumbs, cheese, 1 tablespoon each parsley and thyme, 1 teaspoon rosemary, and 1/2 teaspoon sage; season with salt and pepper.

One-Pot Sausage, Chicken, and White Bean Gratin   One-Pot Sausage, Chicken, and White Bean Gratin

In a Dutch oven, cook bacon over medium heat until crisp, 5 to 7 minutes. Transfer to paper towels.

One-Pot Sausage, Chicken, and White Bean Gratin  One-Pot Sausage, Chicken, and White Bean Gratin

Add chicken to pot; cook until browned, about 6 minutes. Transfer to a plate.

One-Pot Sausage, Chicken, and White Bean Gratin   One-Pot Sausage, Chicken, and White Bean Gratin

Add sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to plate.

One-Pot Sausage, Chicken, and White Bean Gratin   One-Pot Sausage, Chicken, and White Bean Gratin

Drain all but 2 tablespoons fat. Add garlic and onion; cook, stirring, until soft, about 3 minutes.

One-Pot Sausage, Chicken, and White Bean Gratin   One-Pot Sausage, Chicken, and White Bean Gratin

Add wine and cook, scraping up brown bits with a wooden spoon, until most of the liquid has evaporated, about 2 minutes.

One-Pot Sausage, Chicken, and White Bean Gratin

Stir in chicken, sausage, beans, tomatoes, and broth, plus remaining 2 tablespoons parsley, 1 teaspoon each rosemary and thyme, and 1/2 teaspoon sage; season with salt and pepper. 

One-Pot Sausage, Chicken, and White Bean Gratin   One-Pot Sausage, Chicken, and White Bean Gratin

Sprinkle with breadcrumbs.

One-Pot Sausage, Chicken, and White Bean Gratin

Cover pot; bake until bubbling, about 20 minutes. Uncover; bake until golden brown, about 10 minutes.

One-Pot Sausage, Chicken, and White Bean Gratin

Crumble reserved bacon on top. Let cool slightly before serving

One-Pot Sausage, Chicken, and White Bean Gratin

 

Tools Used: 

 

 

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Print

One-Pot Sausage, Chicken, and White Bean Gratin

One-Pot Sausage, Chicken, and White Bean Gratin

Adapted from and original recipe by Martha Stewart as appears in  One Pot: 120+ Easy Meals from Your Skillet, Slow Cooker, Stockpot, and More by the Editors of Martha Stewart Living.

  • Author:
  • Yield: 10 Servings
  • Category: French

Ingredients

  • 1 1/2 cups Panco breadcrumbs
  • 3/4 cup Parmigiano-Reggiano cheese, shredded
  • 3 tablespoons fresh flat-leaf parsley leaves, chopped
  • 1 tablespoon plus 1 teaspoon fresh thyme leaves, chopped
  • 2 teaspoons fresh rosemary, chopped
  • 1 teaspoon fresh sage leaves, thinly sliced
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste
  • 4 ounces center cut bacon
  • 2 boneless, skinless chicken breast halves , cut into 1-inch cubes
  • 1 pounds sweet Italian sausage (casings removed), cut into 1/2-inch-thick pieces
  • 4 garlic cloves, finely chopped
  • 1 medium onion, thinly sliced
  • 1/2 cup dry white wine
  • 2 cans (14.5 ounces each) Great Northern beans, rinsed and drained
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 1 cup chicken stock

Instructions

Preheat oven to 375°F. Combine breadcrumbs, cheese, 1 tablespoon each parsley and thyme, 1 teaspoon rosemary, and 1/2 teaspoon sage; season with salt and pepper.

In a Dutch oven, cook bacon over medium heat until crisp, 5 to 7 minutes. Transfer to paper towels.

Add chicken to pot; cook until browned, about 6 minutes. Transfer to a plate.

Add sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to plate.

Drain all but 2 tablespoons fat. Add garlic and onion; cook, stirring, until soft, about 3 minutes.

Add wine and cook, scraping up brown bits with a wooden spoon, until most of the liquid has evaporated, about 2 minutes.

Stir in chicken, sausage, beans, tomatoes, and broth, plus remaining 2 tablespoons parsley, 1 teaspoon each rosemary and thyme, and 1/2 teaspoon sage; season with salt and pepper. Sprinkle with breadcrumbs.

Cover pot; bake until bubbling, about 20 minutes. Uncover; bake until golden brown, about 10 minutes. Crumble reserved bacon on top. Let cool slightly before serving

Nutrition

  • Serving Size: 10
  • Calories: 404
  • Sugar: 0.7g
  • Sodium: 656mg
  • Fat: 12.3g
  • Saturated Fat: 4.4g
  • Carbohydrates: 23.3g
  • Fiber: 4.5g
  • Protein: 49g
  • Cholesterol: 115mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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