Chicken Cassoulet with Sausage and Swiss Chard

skinnytaste.com

Annette Driscoll

2 bunches Swiss chard,, about 10 oz each

2 tbsp olive oil, divided

12 oz Italian chicken sausage

½ cup panko or gluten-free breadcrumbs

2 cloves garlic, minced, divided

2 tbsp lightly packed fresh parsley leaves, finely chopped

1 yellow onion, chopped

2 to 3 carrots, sliced into rounds or half-moons

2 stalks celery, sliced

½ cup white wine

8 boneless skinless chicken thighs, (about 2 ½ lbs), cut into 2” chunks

1 cup reduced sodium chicken broth

2 bay leaves

1 Tbsp herbes de provence or dried rosemary

1 tsp Kosher salt

Freshly ground black pepper, to taste

3 15-oz cans cannellini beans, drained and rinsed

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