Babies, Babies, Babies… and Some Cassoulet.

OK, post number two.  I’ve officially made it past the time limit for most of my hobbies 🙂

I have to start off by saying how excited I am for my California friends.  When we moved here four years ago, the hubby formed a little bromance/three some when I went back to Indiana for the weekend.  Thank goodness he did, we’ve met a solid group of 3 other couple in WC, all resulting from that night.  We’ve all gotten married within the last 2 years or so and as of today, there is a 6 week old baby, one born TODAY, and one due in March.  Yep, that means we are the lone childless couple….  It’s been so fun to see their adventures and learn for the future, but I must say, I’m nowhere near ready for that!

Anyways… we had the group over for dinner tonight (sans one couple- they got a free pass for having a baby).  We kind of threw this together last minute, so I thought about what to make.  We had some dietary restrictions in the group (one person has a gluten allergy and one can’t have dairy), so I decided to make a cassoulet that my aunt made a few weeks ago.  It was a super easy, one pot meal, plus it was easy to double and customize for their dietary needs.

My recipe is partially in a picture on my phone and the rest in a voicemail, so I’m writing this out for my recollection…

Chicken and Sausage Cassoulet:


6 chicken drumsticks or thighs

1/2 tsp salt

1/2 tsp freshly cracked pepper

3 tablespoons of olive oil (divided)

1 (16-ounce) package of smoke sausage, sliced (I used all natural smoke turkey kielbasa to make it a little healthier)

1 large onion, chopped

3 cloves of garlic, minced

2 (19 ounce) cans of white beans, rinsed and drained.  (PS- couldn’t find 19 ounce cans, so I just used 3 cans of regular sized beans)

1 (14.5 ounce) can of diced tomatoes with basil, oregano, and garlic

1/2 cup of chicken broth

1 bay leaf

1/2 tsp of dried thyme

1 cup of plain breadcrumbs, divided (I used panko because, well… I forgot to buy regular breadcrumbs)


Preheat oven to 300 degrees.  I prefer to get everything set out, chopped, and ready because it all moves pretty fast.


Next, sprinkle the chicken with salt and pepper and brown in a large skillet with two tbsp of olive oil



Remove the chicken from the pan and add sausage, cook 3-5 minutes or until browned.  Remove from pan and add remaining 1 tbsp of oil.  Add the garlic and onion and sauté for another 3 minutes.

Once the onions are translucent, add the chicken and sausage to the pan.  Add the beans and tomatoes, followed by the broth, bay leaf, and thyme.  Top with half of the bread crumbs and bring to a boil.

Cover pan and put into the oven for 2 hours.  Then uncover an bake for 20 minutes more to brown the top (mine didn’t brown, so I broiled it for a few minutes).Ladle into a bowl and enjoy!  I also served it with some bread that I brushed with olive oil and broiled for a few minutes.  While still warm, I rubbed it with a clove of garlic.

Such a good one pot meal to make for a group… I barely spent any time in the kitchen.  Instead, I spent it with my friends and the adorable 6 wk old!  Somehow her bib ended up on my husband.  Not sure about that one….


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