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. 
I’m confused about the second garlic listing. Is it 3 heads of roasted garlic but 2 whole heads of raw garlic too? That doesn’t seem right.
beantownbaker — January 12th, 2013 @ 4:22 pm
Yep, that’s right. 3 heads of roasted garlic and 2 heads of raw garlic go into this soup.
This looks like the perfect rich and hearty soup for winter/spring! I love that there’s so much garlic flavor packed into every bite. Yum!
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