Chicken And Bean Cassoulet Recipes

CHEF JOHN'S QUICK CASSOULET

Steps:

• Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
• Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
• Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
• Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
• Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
• Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
• Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
• Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
• Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
• Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

QUICK CASSOULET

Steps:

• Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
• Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
• Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

NEW ENGLAND BEAN & BOG CASSOULET

Steps:

• Preheat oven to 400°. In a Dutch oven, heat 2 tablespoons oil over medium heat. In batches, brown chicken thighs on both sides; remove from pan, reserving drippings. Add sausage; cook and stir until lightly browned. Remove from pan., In same pan, heat 1 tablespoon oil over medium heat. Add shallots, rosemary and thyme; cook and stir until shallots are tender, 1-2 minutes. Stir in tomatoes, beans, broth and cranberries. Return chicken and sausage to pan; bring to a boil. Bake, covered, until chicken is tender, 20-25 minutes., Toss croissant pieces with remaining 2 tablespoons oil; sprinkle with lemon pepper. Arrange over chicken mixture. Bake, uncovered, until croissants are golden brown, 12-15 minutes. Sprinkle with parsley.

CHICKEN AND BEAN CASSOULET

Steps:

• heat oil in an ovenproof pot over medium-high heat. Season chicken wih salt and pepper.
• Working in batches, brown chicken on all sides, and remove to a plate.
• Add the bacon, onion, carrots, garlic and herb paste to the pan. Sauté for 10 minutes or until softened.
• Add the chicken, beans, tomatoes, broth and half the parsley. Bring to a boil and simmer for about 15 minutes. Divide evenly between two 12-cup foil pans.
• If serving right away, cover with foil and bake for 30 minutes. Uncover, bake 15 minutes longer. Sprinkle with remaining parsley and serve.

BEAN CASSOULET WITH FENNEL SPICED CHICKEN AND ROASTED VEGETABLES

Steps:

• Trim the Brussel sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussel sprouts in a cast iron casserole or oven-proof skillet in boiling salted water for 8 to 10 minutes. Drain and set aside.
• Peel the onion, cut through the stem into 6 equal wedges, and trim any ragged tops. Wipe dry the casserole dish and heat 1/4 cup oil in it. When the oil is hot but not smoking, add the onions. While the onions are cooking, halve the parsnips lengthwise, then in bite-size wedges and add to the onions. While the parsnips and onions are cooking, cut the carrots and celery in the same manner as the parsnips and add to the vegetables already cooking in the casserole dish. Continue cooking the vegetables until lightly browned on all sides, 1 to 2 minutes, turning as needed. Add the cooked Brussels sprouts to the dish. Season with salt, to taste. Cook until all the vegetables are well browned, about 10 minutes, turning as needed. Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat. Remove the vegetables from the casserole dish and set aside.
• Preheat the oven to 425 degrees F.
• Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast). Heat the remaining 1/4 cup of oil in the casserole dish over high heat. Season the chicken pieces well on both sides with the remaining Fennel Spice Rub. When the oil is hot but not smoking, add the chicken pieces skin side down, in batches if necessary. Cook until the chicken is dark brown on all sides, about 12 to 15 minutes. Remove the chicken from the dish. Tilt the pan and pour off all but 2 tablespoons of fat. Reduce the heat to medium, add the garlic and pancetta, and cook until golden, about 1 to 2 minutes.
• Add the beans and their liquid into the casserole dish with the pancetta. Bring to a simmer. Add the reserved vegetables and the chicken, skin side up. Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes. Let rest at room temperature for 10 to 15 minutes before serving warm.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

THREE-BEAN CASSOULET

Steps:

• In an ungreased 3-qt. baking dish, combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.

CHICKEN, WHITE BEAN AND SAUSAGE CASSOULET

Steps:

• Set a Dutch oven over medium-high heat, and add the olive oil to the pan.
• Season the chicken with 2 teaspoons of the Creole seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
• Place the chicken in the pan and sear until well browned, about 4 to 5 minutes.
• Turn over and sear on the second side for an additional 4 to 5 minutes.
• Remove the chicken pieces from the pan and set aside.
• Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes.
• Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes.
• Add the garlic and saute until fragrant, about 30 seconds.
• Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer.
• Cook the beans for 1 hour.
• Add the chicken back to the pan, and season with the remaining Creole seasoning, salt and pepper.
• Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour.
• Stir in the chopped parsley.