Wednesday, September 2, 2009

My Journey to Love Lentils - Sausage and Chicken Cassoulet

I hate lentils. I can't remember a time when I didn't hate lentils. But I am a grown up!!! It's time that I get over my food hangups and learn to like things I should be eating in the first place. So I am trying a few new recipes to get me going...I have already conquered my fear of black beans (Southwest Chicken Chili) ...now it's time to tackle the kidney beans. I found a recipe for Sausage and Chicken Cassoulet a few months back and have been dreading the research process ever since. I was surprised and super delighted. It tasted AWESOME!!



This recipe makes me want to do 2 things...
1. find more interesting Cassoulets to make
2. eat more kidney beans

The experiment was a success and I think I shall try another lentil recipe next week. But no worries...I will have more than just a lentil recipe for you. I am super excited about next week's menu.

**the only adjustments I made to the recipe were the fact that I used kidney beans instead of northern beans, and I used yellow cornbread for the topping instead of buttermilk. No preferences...just couldn't find the original ingredients in my grocery store.

Sausage and Chicken Cassoulet
  • 1 (16-ounce) package smoked sausage, sliced
  • 1 pound uncooked chicken breast strips, chopped
  • 1 (15.8-ounce) can great Northern beans, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes with onion and garlic, drained
  • 1 (14-ounce) can chicken broth
  • 1 1/2 teaspoons dried thyme
  • 1 (6-ounce) package buttermilk cornbread mix
  • 2/3 cup water or milk

Cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium heat 8 minutes or until browned. Remove sausage from skillet, and drain on paper towels, reserving drippings in skillet. Set sausage aside.

Cook chicken in hot drippings in skillet over medium-high heat 5 minutes or until brown.

Return sausage to skillet with chicken. Stir in beans and next 3 ingredients. Bring to a boil.

Stir together cornbread mix and 2/3 cup water. Pour evenly over hot sausage mixture in skillet.

Bake at 400° for 30 to 35 minutes or until golden. Let stand 10 minutes before serving.

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