Fructose Free White Bean & Herb Cassoulet with Chicken and Turkey Sausage

Total time1 hr 55 min

Prep time25 min

Cook time1 hr 30 min

4.8

(6)

Fructose Free White Bean & Herb Cassoulet with Chicken and Turkey Sausage

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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
Ingredient note
Tomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
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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