Sausage, Chicken, And White Bean Gratin

Sausage, Chicken, And White Bean Gratin
4 from 3 ratings
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. Click here for more of our best bean recipes.
  • 1½ cup very coarse fresh breadcrumbs
  • ¾ cup grated parmigiano-reggiano
  • 3 tablespoon chopped fresh flat-leaf parsley leaves
  • 1 tablespoon plus 1 teaspoon chopped fresh thyme leaves
  • 2 teaspoon chopped fresh rosemary
  • 1 teaspoon thinly sliced fresh sage leaves
  • coarse salt
  • freshly ground pepper
  • 4 ounce bacon (about 4 slices)
  • 2 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
  • 4 garlic cloves, finely chopped
  • 1 medium yellow onion, thinly sliced
  • ½ cup dry white wine
  • 2 14/5-ounce cans cannellini beans, rinsed and drained
  • 1 14/5-ounce can diced tomatoes, drained
  • 1 cup low-sodium chicken broth
  1. 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.
  2. 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.
  3. 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.