Eosinophilic Esophagitis Friendly White Bean & Herb Cassoulet with Chicken and Turkey Sausage
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Learn more →Ingredients
6 servings
- 3 tbsp extra virgin olive oil, divided
- 1 lb fresh turkey sausage links, casings removed
- 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
- 1 tsp kosher salt, divided
- ½ tsp black pepper, divided
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and cut into ½-inch rounds
- 3 stalks celery, sliced ½-inch thick
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 2 cups low-sodium chicken broth
- 2 tsp fresh thyme leaves (or ¾ tsp dried thyme)
- 1 bay leaf
- 1 tsp smoked paprika
- ½ tsp ground turmeric
For the crust
- 1 cup whole-grain breadcrumbs
- 1 tbsp extra virgin olive oil
For serving
- 2 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the turkey sausage and cook, breaking it into rough 1-inch pieces, until browned and cooked through to 165°F (74°C) on an instant-read thermometer, about 6–8 minutes. Transfer to a plate and set aside.
- 2
Season the chicken thighs on both sides with 1/2 tsp of the salt and 1/4 tsp of the pepper. Add 1 tbsp olive oil to the same pot over medium-high heat. Place the chicken thighs skin-side down and sear undisturbed for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 3 minutes. Transfer to the plate with the sausage.
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