Free Recipe Chicken Cassoulet with Acorn Squash

Recipe Type: P Recipes

Recipe Preparation: bake

Cooking Ingredients for Chicken Cassoulet with Acorn Squash Recipe

1 tb Butter
2 c Chopped onions; divided
2 Garlic cloves; minced
1/2 c Marsala wine; or apple cider
2 tb Chopped fresh parsley
3/4 ts Dried thyme; divided
3/4 ts Black pepper; divided
1/2 ts Salt; diagonally sliced
1/2 ts Dried basil
1 cn Diced tomatoes with basil
-garlic; and oregano, (14
-1/2 oz)
2 c Water
2 c Diced peeled acorn squash
1 c Diced carrot
2 cn Great northern beans;
-drained (15 oz)
1 lb Chicken breasts without skin
2 Bacon slices
1/2 lb Smoked turkey sausage; cut
-into 1/4 slices

Chicken Cassoulet with Acorn Squash Preparation

Directions. The squash-and-bean mixture (steps 1 and 2) can be prepared a day ahead of time; cover and refrigerate. 1. Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and saute for 5 minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside. 2. Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until the vegetables are tender. Partially mash the beans with a potato masher, and add beans and tomato mixture to pan. Cook over medium-low heat 30 minutes or until thick. Remove from heat. 3. Preheat oven to 325 degrees. 4. Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan; crumble bacon, and set aside. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until browned. Remove chicken from skillet; cut into 1-inch pieces. Add 1 cup onion and sausage to skillet; saute 5 minutes or until lightly browned. Add the chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to combine. 5. Cover and bake at 325 degrees for 1 hour. Uncover and bake an additional 30 minutes. Yield: 8 servings (serving size: 1-1/2 cups). Recipe by: Cooking Light Magazine. October 1998. Page: 180. Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999, converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 8

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