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Cassoulet with Chicken and Sausages

Serves 6


6 slices bacon
3 chicken sausages
2 drumsticks and 2 chicken thighs from a roast or rotisserie chicken
1 large onion, diced
4 cloves garlic, minced
3 celery stalks, chopped
2 carrots, chopped
1 cup white wine
½ cup water
2 packets Savory Choice Chicken Broth Concentrate
1 teaspoon salt
½ teaspoon pepper
2 15-ounce cans cannellini beans, drained and rinsed
1 bay leaf6 sprigs fresh thyme
1 cup panko breadcrumbs
1 cup freshly grated Parmesan cheese


Preheat the oven to 400º F.

Cook the bacon in a Dutch oven over medium-high heat until it is browned and crisp, about 4 minutes per side. Transfer the cooked bacon to a paper towel-lined plate to drain, and then break each strip into 3 or 4 pieces.

Add the sausages to the Dutch oven with the bacon fat and cook until browned on all sides and nearly cooked through, about 10 minutes total. Remove the sausages from the pot and cut each into 2-inch lengths.

Add the onion and garlic to the pot and cook, stirring frequently, until they begin to soften, about 3 minutes. Add the celery and carrots and cook, stirring, a few minutes more. Add the wine, water, Savory Choice Chicken Broth Concentrate, salt, and pepper and cook until the liquid comes to a boil. Stir in the beans, bay leaf, and thyme sprigs. Remove from the heat.

Spread the bean mixture out into an even layer and then nestle the cooked bacon, sausage, and chicken pieces into the beans. Cover and bake in the preheated oven for about 20 minutes.

Meanwhile, stir together the breadcrumbs and cheese in a small bowl. After the bean mixture has cooked for 20 minutes, remove it from the oven, remove the lid, and sprinkle the breadcrumb-cheese mixture evenly over the top. Return to the oven and cook, uncovered, until the top is golden brown and crisp, about 15 minutes more. Serve hot.