On the Menu Recipe: Cassoulet from Iris

Iris Cassoulet

(Easy at-home method)

  • 4 boneless skin on chicken breasts
  • 1/2 pound pancetta, chopped
  • 3 Italian sausages, sliced into 1/2-inch slices
  • 2 cups cooked Cannellini beans (or any large white bean)
  • 3 Roma tomatoes, seeded and chopped
  • 1/2 cup roasted chicken stock
  • 1/2 cup marsala wine
  • 2 Tbsp. fresh sage, sliced thinly
  • 8 pepperoncini
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper


Heat large saute pan to medium-high. Salt and pepper both sides of chicken breasts. Add olive oil to the pan and place chicken breasts in the pan with the skin side down. Do not move for 4-5 minutes in order to create a nice, crispy skin.

Turn over the chicken and add the pancetta and sausage. Let cook until nicely browned.

Add marsala and let cook for 3-4 minutes. Add chicken stock, beans, tomatoes and pepperoncini and simmer until the chicken is just cooked, about 3-4 minutes. Add fresh sage and taste for salt and pepper just before serving.



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