3 ratings

Sausage, Chicken, and White Bean Gratin

Name: Sausage, Chicken, and White Bean Gratin
Yield: 10
Ingredients: 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

September 23, 2014

Martha Stewart Living Omnimedia

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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Servings

303

Calories Per Serving

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)
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

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

Servings10

Calories Per Serving303

Total Fat14g22%

Sugar2gN/A

Saturated5g27%

Cholesterol46mg15%

Protein23g47%

Carbs20g7%

Vitamin A30µg3%

Vitamin B121µg16.4%

Vitamin B60.4mg19.7%

Vitamin C6mg9%

Vitamin E0.4mg1.9%

Vitamin K26µg33%

Calcium181mg18%

Fiber2g9%

Folate (food)24µgN/A

Folate equivalent (total)46µg12%

Folic acid13µgN/A

Iron3mg15%

Magnesium40mg10%

Monounsaturated5gN/A

Niacin (B3)5mg25%

Phosphorus239mg34%

Polyunsaturated2gN/A

Potassium404mg12%

Riboflavin (B2)0.2mg14.7%

Sodium716mg30%

Thiamin (B1)0.4mg27.4%

Zinc2mg14%