The traditional peasant dish gets an easy, delicious upgrade with this Quick Cassoulet. Made with chicken apple sausages, bacon and white beans, AND ready in a fraction of the time, this Cassoulet will help you beat the winter blues!
1. If you are looking to pinch a few pennies, you can absolutely use dried white beans instead of canned. Just make sure you soak them and cook them prior.
2. While chicken apple sausages taste absolutely DELICIOUS in this dish, you can substitute any type of sausage you would like. Just make sure to follow the recipe and cook them fully before adding them to the cassoulet.
3. The white wine in the recipe just adds a nice depth of flavor, but you can skip it and just use all chicken broth if you would like.
4. You can make this cassoulet RIGHT IN the skillet (as I instructed in the “how to make this” section above). OR, you can transfer everything to a 9x9’’ casserole dish before baking. I transferred mine for photography purposes only. I suggest you just bake it right in the skillet for easy clean up. Just make sure you use a LARGE, STRAIGHT-SIDED, OVEN PROOF skillet (a cast iron skillet works wonderfully here).
5. If you want your panko topping to get extra brown and crunchy, you can switch the oven to high broil during the last couple minutes of baking. Just make sure you watch the cassoulet carefully as it can go from golden brown and delicious to burned in a flash!