Recipes

Easy Cassoulet
1 pound (2 cups)
dried white beans
2 whole chicken
breasts, each split
into halves
1 tablespoon canola
oil
1 package (8
ounces) brown-&-
serve sausage
links
1 medium onion,
peeled and finely
chopped
1 clove garlic, peeled
and minced
1 can (14.5 ounces)
peeled chopped
tomatoes, drained
2 tablespoons finely
chopped fresh
parsley
3
/4 cup dry white wine
3
/
4 cup chicken broth
1
/2 teaspoon dried
thyme
1
/4 teaspoon black
pepper
1. Prepare beans, see page 36.
2. Rub chicken with canola oil.
3. In a 4-quart or larger pressure cooker, brown
chicken on both sides.
4. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 6 minutes.
5. Remove from heat and use Touch or
Automatic Release Method, see page 10.
6. Remove chicken and let cool.
7. Brown sausage according to package
directions and let cool.
8. Remove all but 2 tablespoons drippings from
pan (or add enough oil to equal 2 tablespoons).
Add onion and garlic. Cook until onion softens.
9. Add tomatoes, parsley, wine, broth, dried
thyme and pepper. Simmer 5 minutes.
10. Cut chicken into bite-size pieces, discarding
skin and bones.
11. Slice sausage into 1/4-inch pieces.
12. Place chicken, sausage and cooked drained
beans in a 3-quart casserole. Add tomato
mixture and mix lightly.
13. Cover and bake at 325° for 30 minutes.
14. Garnish with additional chopped parsley
before serving.
Makes 6 to 8 servings
Approximate Nutritional Analysis Per Serving:
374 calories / 30g protein / 35g carbohydrates / 12g fat
8g dietary fiber / 55mg cholesterol / 662mg sodium
39
0
15
30
45
Other beans that can be used instead of white
beans are great northern, flageolet and cannellini.
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