Sausage, Chicken, and White Bean Gratin

Sausage, Chicken, and White Bean Gratin
Sausage, Chicken, and White Bean Gratin
One Pot/Christina Holmes
Sausage, Chicken, and White Bean Gratin

The celebrated cassoulet of France inspired this sticks-to-your-ribs dish, which uses chicken breast instead of the traditional duck or goose. This big-batch recipe, from the One Pot cookbook, is great for a dinner party.

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10
Servings
256
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1½  Cup  very coarse fresh breadcrumbs
  • ¾  Cup  grated Parmigiano-Reggiano
  • 3  Tablespoons  chopped fresh flat-leaf parsley leaves
  • 1  Tablespoon  plus 1 teaspoon chopped fresh thyme leaves
  • 2  Teaspoons  chopped fresh rosemary
  • 1  Teaspoon  thinly sliced fresh sage leaves
  • Coarse salt
  • Freshly ground pepper
  • 4  Ounces  bacon (about 4 slices)
  • boneless, skinless chicken breast halves (about 1 pound total), cut into 1-inch cubes
  • 1½  Pound  sweet Italian sausage (casings removed), cut into ½-inch-thick pieces
  • garlic cloves, finely chopped
  • medium yellow onion, thinly sliced
  • ½  Cup  dry white wine
  • 14/5-ounce cans cannellini beans, rinsed and drained
  • 14/5-ounce can diced tomatoes, drained
  • 1  Cup  low-sodium chicken broth

Directions

Preheat oven to 375 degrees F. Combine the breadcrumbs, cheese, 1 tablespoon each parsley and thyme, 1 teaspoon rosemary, and ½ teaspoon sage; season with salt and pepper. In a Dutch oven, cook the bacon over medium heat until crisp, 5 to 7 minutes. Transfer to paper towels.

Add the chicken to the 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 of fat. Add the garlic and onion; cook, stirring, until soft, about 3 minutes. Add the wine and cook, scraping up brown bits with a wooden spoon, until most of the liquid has evaporated, about 2 minutes. Stir in the chicken, sausage, beans, tomatoes, and broth, plus the remaining 2 tablespoons of parsley, 1 teaspoon each rosemary and thyme, and ½ teaspoon sage; season with salt and pepper. Sprinkle with breadcrumbs.

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

Nutritional Facts

Total Fat
19g
27%
Sugar
3g
3%
Saturated Fat
6g
25%
Cholesterol
52mg
17%
Carbohydrate, by difference
7g
5%
Protein
13g
28%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
14mg
19%
Calcium, Ca
69mg
7%
Choline, total
5mg
1%
Folate, total
4µg
1%
Iron, Fe
2mg
11%
Magnesium, Mg
6mg
2%
Phosphorus, P
9mg
1%
Selenium, Se
1µg
2%
Sodium, Na
578mg
39%
Vitamin D (D2 + D3)
1µg
7%
Water
48g
2%

Sage Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Sage Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.