Chicken Cassoulet With Acorn Squash Recipes

CHICKEN CASSOULET

Steps:

• Heat 1 T olive oil in a large skillet with an ovenproof handle, over high heat until hot. Reduce the heat to med-high. Season the chicken with salt and pepper to taste and add it to the skillet, skin side down; cook for 3 to 4 minutes or until browned. Turn the chicken and cook the other side for 3 to 4 minutes or until browned.
• Meanwhile, finely chop the onion (about 1 C). Finely chop the rosemary (about 1 1/2 t) and the thyme (about 1 1/2 t). Combine the rosemary and thyme in a bowl. Press the garlic (about 1 T plus 1 t) into the bowl. Rinse and drain the beans then mash 1 C of the beans into a separate small bowl with a fork.Set the rest of the whole beans aside. Cut the kielbasa in half lengthwise and then crosswise into 1/2 inch thick pieces.
• Remove the chicken to a plate and drain off all but 1 T of the fat from the skillet. Reduce heat to med-low and add the onions and cook for 5 minutes or until it has softened. Add the herb and garlic mixture and cook for 2 minutes. Add the red wine and simmer over low heat until it has reduced by half.
• Return the chicken to the skillet along with any juices that have accumulated on the plate. Add the kielbasa, chicken stock, both the mashed beans and the whole beans and the mustard. Bring the mixture to a simmer. Cover the pan and simmer for 15 minutes, or until the chicken has just cooked through. While the chicken is cooking, preheat the broiler.
• Toss the bread crumbs with the remaining 1 T olive oil. Remove the lid from the skillet and season the mixture with salt and pepper to taste. Sprinkle the bread crumbs evenly over the top. Put the skillet under the broiler, about 4 inches from the heat source, and broil for 45 to 60 seconds, or until the crumbs are golden. When you serve the cassoulet, sprinkle the toasted bread crumbs over each serving.

BAKED CHICKEN AND ACORN SQUASH

Steps:

• Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil. , In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice. , Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°.

ARIZONA CHICKEN IN ACORN SQUASH

Steps:

• Preheat oven to 350°. Cut each squash lengthwise in half; discard seeds. Cut a thin slice from bottom of each squash half to allow them to lie flat. Place on a 15x10-in. baking sheet, cut side up; fill each with 1 teaspoon butter. Bake until fork-tender, 35-40 minutes., Meanwhile, in a large bowl, combine chicken, cheese, chilies, celery, sour cream, green onions, olives, paprika and pepper; spoon into squash. , Bake until filling is heated through and squash is tender, 20-25 minutes. Top with avocado and nuts.

CHICKEN CASSOULET WITH ACORN SQUASH

Steps:

• The squash-and-bean mix (steps 1 and 2) can be prepared a day ahead of time; cover and chill. 1. Heat margarine in a large ovenproof Dutch oven over medium heat. Add in 1 c. onion and garlic, and saute/fry for 5 min. Add in Marsala, parsley, 1/4 tsp. thyme, 1/4 tsp. pepper, 1/4 tsp. salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 min. Spoon into a bowl; set aside. 2. Combine 1/4 tsp. salt, 2 c. water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 min or possibly till the vegetables are tender. Partially mash the beans with a potato masher, and add in beans and tomato mix to pan. Cook over medium-low heat 30 min or possibly till thick. Remove from heat. 3. Preheat oven to 325 degrees. 4. Rub chicken with 1/2 tsp. thyme and 1/2 tsp. pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat till crisp. Remove bacon from pan; crumble bacon, and set aside. Add in chicken to bacon drippings in pan; cook 3 min on each side or possibly till browned. Remove chicken from skillet; cut into 1-inch pcs. Add in 1 c. onion and sausage to skillet; saute/fry 5 min or possibly till lightly browned. Add in the chicken, crumbled bacon, and sausage mix to bean mix in pan, stirring to combine. 5. Cover and bake at 325 degrees for 1 hour. Uncover and bake an additional 30 min. Yield: 8 servings (serving size: 1-1/2 c.).

CHICKEN CASSOULET WITH ACORN SQUASH

Steps:

• Directions. The squash-and-bean mixture (steps 1 and 2) can be prepared a day ahead of time; cover and refrigerate. 1. Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and saute for 5 minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside. 2. Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until the vegetables are tender. Partially mash the beans with a potato masher, and add beans and tomato mixture to pan. Cook over medium-low heat 30 minutes or until thick. Remove from heat. 3. Preheat oven to 325 degrees. 4. Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan; crumble bacon, and set aside. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until browned. Remove chicken from skillet; cut into 1-inch pieces. Add 1 cup onion and sausage to skillet; saute 5 minutes or until lightly browned. Add the chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to combine. 5. Cover and bake at 325 degrees for 1 hour. Uncover and bake an additional 30 minutes. Yield: 8 servings (serving size: 1-1/2 cups). Recipe by: Cooking Light Magazine. October 1998. Page: 180. Posted to EAT-LF Digest by [email protected] on Sep 05, 1999,

CHICKEN CURRY IN ROASTED ACORN SQUASH

Steps:

• Preheat the oven to 450°.
• Cut the squash in half. Rub it with half the oil and the salt and pepper.
• Place on baking sheet and roast until flesh is soft and brown, about 25 minutes.
• While squash is roasting, heat the remaining oil in large pan over medium heat. add the chicken, bell pepper and onion. Sauté for 3 minutes then add the curry powder, milk and raisins. Mix thoroughly. Simmer over low heat for 10 minutes.
• Serve a scoop of the chicken curry inside the roasted squash, garnish with cilantro.