Chicken & Chorizo Cassolette



Recipe Preparation

  1. Season chicken legs with 1 T of spice mix.
  2. Add 1 T of olive oil in a fry pan on medium.
  3. Sear chicken legs turning frequently till golden brown on all sides.
  4. Place chicken legs in an ovenable dish.
  5. Turn the fry pan down to medium-low, and add the sausage searing only the outside, so turn frequently.
  6. Set sausages aside to cool when cool, slice into approx ¼ inch rings.
  7. Place sausage into the ovenable dish with chicken.
  8. Open a can of beans rinse with water and strain, add to chicken and sausage
  9. Reheat the frying pan on med-high with 1 T of olive oil. Saute all the diced vegetables Dice onion, carrots, and celery. – 4 cloves of chopped garlic-
  10. Saute mirepoix vegetables with garlic until onions are translucent.
  11. Add remaining vegetables and fry on medium-high until lightly browned and starting to soften.
  12. Add ½ Cup of white wine and reduce by ½
  13. Spoon vegetables over the meat and beans in the ovenable pans.
  14. Add enough of the chicken stock to cover all ingredients
  15. Add a generous Sprig of thyme on top of the mixture. And a pinch of salt and pepper
  16. Cover the pan with the lid and bake in a hot oven
  17. Cook for at least an hour at 375 F till chicken and sausage are a minimum of 171 F and ingredients are tender and combined.
  18. Plate Serve with a side of choice ( rice, Mash potato, Crusty bread ), and a pinch of Gremolata to Garnish

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