Chicken Rice Cassoulet
One of the most famous dishes of France, cassoulet is a rich, hearty stew of various meats, beans, aromatic vegetables and herbs, simmered slowly. This updated version may be prepared in a very short time, simmering for only 20 minutes.
3 tbsp vegetable oil 50 mL
2 onions, finely chopped 2
2 carrots, finely chopped 2
2 cloves garlic, finely chopped 2
8 cups chicken broth 2 L
3 cups white long grain U.S. rice 750 mL
4 bay leaves 4
1 tsp salt 5 mL
1/4 tsp ground thyme 1 mL
1 lb boneless skinless chicken thighs 500 g
1 lb boneless skinless chicken breasts 500 g
1 lb hot or mild Italian sausages 500 g
1 tbsp butter 15 mL
1/3 cup fresh breadcrumbs   75 mL
2 tbsp chopped fresh parsley 25 mL
1/2 tsp pepper 3 mL
1 tomato, seeded, finely chopped 1

In large saucepan, heat 2 tbsp (25 mL) oil over medium heat; cook onion and carrots until carrots are tender crisp, about 5 minutes. Add garlic; cook for 30 seconds. Add 6 cups (1.5 L) broth, rice, bay leaves, salt and thyme; bring to boil. Cover; reduce heat to low and simmer for 20 to 25 minutes. Remove from heat; let stand 5 minutes. Discard bay leaves and fluff rice with fork.

Meanwhile, brush chicken with remaining oil and grill over medium heat, 6 minutes per side for thighs and 8 minutes per side for breasts. Shred thighs and slice breasts. Grill sausages for 15 minutes, turning frequently. Halve lengthwise and cut into 1 1/2-inch (4 cm) pieces. Keep chicken and sausages warm. In small saucepan over low heat, warm remaining broth.

In small skillet, melt butter over medium-low heat until bubbly and golden brown. Add breadcrumbs and cook, stirring constantly until lightly toasted, 2 to 3 minutes. Remove from heat and stir in parsley.

Stir shredded chicken and pepper into rice mixture. Spoon onto serving plates and top with sliced chicken and sausage. Drizzle remaining broth over chicken and sausage. Divide tomatoes between plates. Sprinkle breadcrumbs over tomatoes and serve.

YIELD: 24 SERVINGS
Source www.riceinfo.com