Taste5 Slow Cooker Chicken Cassoulet
Chicken, Smoked Sausage and White Bean Casserole
No matter how delicious, who has three days to make a very traditional French cassoulet? While absolutely worth the effort, our Taste5 short-cut delivers all the flavor in a slow cooker with a small amount of effort. This is so ridiculously good we've made it repeatedly this winter. Speeding up the process of making the rich stew full of white beans and diced tomatoes layered with chicken thighs, smoked sausage and a touch of bacon yields heavenly results that are even better the next day.
4 to 6 Servings
2 16 ounce cans white navy beans
3 pounds 4-6 chicken thighs
1 (14.5 ounce) can diced tomatoes, drained
2 strips smoked bacons, cut into small strips
1/2 pound fully-cooked smoked sausage, slice into 1/2 inch thick rounds
2 cups chicken stock
1/2 cup red wine
4 tablespoons Taste5 Bomba! XXX Tomato paste
1 teaspoon Taste5 Original Umami Bomb paste
1 Spanish onion, cut into small dice
2 carrots, cut into small dice
2 celery stalks, cut into small dice
3 garlic cloves, minced
2 fresh thyme sprigs or 1 teaspoon dried thyme
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
Heat olive oil in a large skillet over medium heat and cook bacon until browned, about 10 minutes. Add onion to the pan and cook until translucent, about 5 minutes. Stir in the diced celery, carrots and minced garlic. Cook another 5-7 minutes. Add the red wine, Taste5 Bomba! XXX and Taste5 Original Umami Bomb pastes. Season with salt and pepper. Add the thyme and bay leaf. Stir well and cook for another 3-5 minutes.
Pour mixture in to a mixing bowl and add the drained beans and tomatoes. Stir to combine. Pour half the mixture into the slow cooker.
Pat the chicken thighs dry with paper towels. Season liberally with salt and pepper.
Wipe out the skillet and add a splash of olive oil over medium heat. When the skillet is hot add the chicken breasts skin side down and cook for about 5 minutes until browned. Flip and cook for another 3-4 minutes. Remove chicken from the skillet.
Arrange chicken in the slow cooker over the bean mixture. Distribute the sausage over the chicken and add the remaining bean-tomato mixture. Add the chicken stock. Cover the cooker, set on Low and cook until cassoulet is thickened and chicken falling from the bones about 4 to 5 hours. Garnish with chopped parsley before serving.
NOTE: To extend this dish and make it a more complete meal, you can add some large diced potatoes and carrots.