Cassouletstylechickenthighs Recipes

WEEKDAY CASSOULET

Weekday Cassoulet image

Provided by Melissa d'Arabian : Food Network

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone
Salt and freshly ground black pepper
1/2 pound slab bacon, sliced into large lardons
1 large onion, chopped
3 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, minced
1/2 cup white wine
2 cups cooked Northern white beans
1 bay leaf
2 teaspoons dried thyme
1/2 cup chicken stock
1 tomato, sliced very thinly
Garlic Bread Crumbs, recipe follows
1 baguette, sliced, for serving
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
3 slices slightly stale or dried bread, pulsed into crumbs in food processor
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.

TRADITIONAL CASSOULET

Traditional Cassoulet image

Cassoulet is a traditional French bean stew with pork, duck confit, and sausage. It takes some time to prepare, but it's very doable even if it's your first time!

Provided by Sally Vargas

Categories Entree Dinner Ingredient

Time 11h55m

Yield 10

Number Of Ingredients 17

Ingredients

2 pounds dried flageolet, great northern beans, or navy beans
1 tablespoon plus 1 teaspoon kosher salt, divided
1 (14.5-ounce) can diced tomatoes
1 1/2 cups dry white wine
1 yellow onion, roughly chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
4 sprigs fresh thyme, tied together with kitchen twine
6 to 8 cloves garlic, unpeeled
4 duck whole leg confit , excess fat trimmed off
6 slices (6 ounces) thick-cut bacon, cut into 1/2-inch pieces
1 1/2 pounds pork shoulder, cut into 1 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
1 pound sweet Italian sausages
1/2 baguette or 4 slices crusty sourdough bread, torn into small pieces
2 tablespoons duck fat (rendered from browning the confit) or olive oil
2 tablespoons chopped parsley, for garnish

Steps:

Preheat the oven: Set an oven rack to the center and preheat the oven to 300°F.
Bake the cassoulet: Cover the Dutch oven with a lid and set it in the oven. Bake for 1 hour and 30 minutes without opening the lid.

Nutrition Facts : Calories 1005 kcal, Carbohydrate 90 g, Cholesterol 136 mg, Fiber 21 g, Protein 62 g, SaturatedFat 14 g, Sodium 3226 mg, Sugar 7 g, Fat 42 g, UnsaturatedFat 0 g

CASSOULET-STYLE CHICKEN THIGHS

Cassoulet-Style Chicken Thighs image

Source: © EatingWell Magazine Classic cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. This version keeps it simple and not quite so rich with one skillet, healthier ingredients like low-fat kielbasa, and just 45 minutes to prepare. Make Ahead Tip: Cover and refrigerate for up to 3 days.

Provided by Veghead

Categories Chicken Thigh & Leg

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 (15 ounce) cans white beans, rinsed
3/4 cup fresh whole wheat breadcrumbs
2 tablespoons extra virgin olive oil, divided
1 lb boneless skinless chicken thighs, rimmed of fat and cut into thirds
1 large onion, chopped
6 garlic cloves, roughly chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon fresh ground pepper
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1/2 cup water
1/2 lb low-fat turkey kielbasa or 1/2 lb low-fat turkey kielbasa, sliced into 1/2-inch pieces
2 tablespoons finely chopped parsley

Steps:

Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.
Toss breadcrumbs with 1 tablespoon oil in a small bowl. Heat a large skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.
Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side. Transfer to a plate.
Add onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. Add wine, increase heat to high and cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 1 to 2 minutes. Add broth, water, kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through, 3 to 5 minutes. Top with the toasted breadcrumbs and parsley.
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs.

Nutrition Facts : Calories 331.9, Fat 8.1, SaturatedFat 1.5, Cholesterol 63, Sodium 81.9, Carbohydrate 35.7, Fiber 7.4, Sugar 1.3, Protein 26.1

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