Chicken Cassoulet With Acorn Squash Recipe

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Servings: 8

Ingredients

Cost per serving $2.10 view details

Directions

  1. The squash-and-bean mix (steps 1 and 2) can be prepared a day ahead of time; cover and chill.
  2. 1. Heat margarine in a large ovenproof Dutch oven over medium heat. Add in 1 c. onion and garlic, and saute/fry for 5 min. Add in Marsala, parsley, 1/4 tsp. thyme, 1/4 tsp. pepper, 1/4 tsp. salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 min. Spoon into a bowl; set aside.
  3. 2. Combine 1/4 tsp. salt, 2 c. water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 min or possibly till the vegetables are tender. Partially mash the beans with a potato masher, and add in beans and tomato mix to pan. Cook over medium-low heat 30 min or possibly till thick. Remove from heat.
  4. 3. Preheat oven to 325 degrees.
  5. 4. Rub chicken with 1/2 tsp. thyme and 1/2 tsp. pepper; set aside.
  6. Cook bacon in a large nonstick skillet over medium-high heat till crisp.
  7. Remove bacon from pan; crumble bacon, and set aside. Add in chicken to bacon drippings in pan; cook 3 min on each side or possibly till browned. Remove chicken from skillet; cut into 1-inch pcs. Add in 1 c. onion and sausage to skillet; saute/fry 5 min or possibly till lightly browned. Add in the chicken, crumbled bacon, and sausage mix to bean mix in pan, stirring to combine.
  8. 5. Cover and bake at 325 degrees for 1 hour. Uncover and bake an additional 30 min.
  9. Yield: 8 servings (serving size: 1-1/2 c.).

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Nutrition Facts

Amount Per Serving %DV
Serving Size 336g
Recipe makes 8 servings
Calories 483  
Calories from Fat 78 16%
Total Fat 8.77g 11%
Saturated Fat 3.43g 14%
Trans Fat 0.01g  
Cholesterol 45mg 15%
Sodium 565mg 24%
Potassium 1615mg 46%
Total Carbs 65.8g 18%
Dietary Fiber 19.4g 65%
Sugars 6.78g 5%
Protein 33.44g 54%
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