Cornish Hen Cassoulet
serves 4
This quick take on classic French cassoulet is made using leftover broth, cooked sausages and Cornish hen from bollito misto, but you can substitute canned broth and leftover chicken.
1 cup broth from bollito misto or canned low-sodium broth
2 carrots, halved
2 celery stalks, halved
1/2 onion, diced
2 tablespoons garlic oil
4 cooked sausages
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 to 1 teaspoon ground black pepper
1/4 cup Italian parsley sauce
2 cans (about 1 pound each) small white beans, rinsed and drained
4 pieces leftover cooked Cornish hen
prep: 10 minutes
total: 30 minutes
saucepan
slotted spoon
large skillet
1. Heat the broth in a saucepan, and cook the vegetables until tender.
2. Remove the vegetables with a slotted spoon and set aside, saving the broth. Heat the garlic oil in a large skillet over medium heat, and cook the pieces of sausage and the vegetables for 1 minute. Add the coriander, cumin, ginger, salt to taste and pepper and cook for another 30 seconds.
2. Add the reserved broth and reserved sauce and stir to blend. Bring to a simmer, add the beans, and add more salt and pepper as needed. Place the reserved hen pieces on top, cover, and simmer until the hen pieces are heated through, about 10 minutes.
