Easy Chicken and Sausage Cassoulet
Hubby and I have been doing quite a bit of fall cleaning recently. We’re trying to de-clutter our tiny Boston condo. After a productive Saturday afternoon of moving furniture around and cleaning, the last thing either of us wants to do is slave away in the kitchen to make dinner. Enter this Easy Chicken and Sausage Cassoulet recipe. With only about 20 minutes of prep work, it cooks for two hours in the oven. And while you’re off taking care of chores, dinner emits the most enticing smells from the oven.
To learn more about this Easy Chicken and Sausage Cassoulet, head over to Cooking New England for the full post and recipe.
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I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Cabbage is everywhere for St. Patrick’s Day! I love boiled cabbage, though for years I avoided it. This looks like a way to really infuse some crazy flavor into it!
I love cabbage recipes. And anything with bacon is always a plus! Will be trying this soon.
beantownbaker — March 12th, 2013 @ 4:33 pm
Bacon is always delicious.
Made this for dinner tonight – it was wonderful! Thanks for the great recipe!!
p.s. I am in Cincy too – happy to see you are back and settling in! Also, have you ever been to BonBonerie in Madisonville? I have been trying to “re-create” their opera cream cake for years – let me know if you ever do! 🙂
beantownbaker — April 18th, 2013 @ 11:27 am
So glad you liked it!
I haven’t been to BonBonerie yet. I will definitely have to check them out. I’ve also never made opera cream cake either…