Chicken Fennel And Sausage Cassoulet Recipes

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CLASSIC FRENCH CHICKEN AND SAUSAGE CASSOULET RECIPE



Classic French Chicken and Sausage Cassoulet Recipe image

Cassoulet is a classic of French country cooking with this chicken and sausage version lighter than the original but just as delicious.

Provided by Rebecca Franklin

Categories     Entree     Dinner

Time 4h25m

Yield 12

Number Of Ingredients 21

1 pound dried white beans (soaked and rinsed)
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lardons ( bacon strips )
2 large white onions (diced)
1 pound bulk pork sausage
1 1/2 pounds boneless chicken breast (cut into 1-inch pieces)
1 pound chicken legs
2 pounds tomatoes (seeded and chopped)
1 cup dry white wine
1 quart chicken stock
1 bouquet garni
3 cloves garlic (chopped)
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon black pepper
2 carrots (peeled and cut crosswise into 1/4-inch slices)
1/2 cup bread crumbs
1 teaspoon fresh parsley (finely chopped)
1/2 teaspoon fresh thyme (finely chopped)
4 teaspoons butter (melted)

Steps:

  • Gather the ingredients.
  • Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes.
  • Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes.
  • Remove the beans from the heat, drain and discard any other liquid, and set the beans aside.
  • In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate.
  • Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons.
  • Brown the sausage and transfer it to a bowl. Preheat the oven to 350 F.
  • Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage.
  • Brown the chicken legs in the skillet. Then transfer them to the bowl.
  • Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish.
  • Cover with a lid or foil and bake the casserole for 25 minutes.
  • Add the carrots to the pan, cover, and bake for an additional 20 minutes.
  • Add the reserved white beans to the hot casserole and gently stir the mixture.
  • In a small bowl, toss the breadcrumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned breadcrumbs over the casserole.
  • Bake it, uncovered, for 1 hour.
  • Discard the bouquet garni and serve the cassoulet hot.

Nutrition Facts : Calories 620 kcal, Carbohydrate 24 g, Cholesterol 172 mg, Fiber 4 g, Protein 54 g, SaturatedFat 11 g, Sodium 1372 mg, Sugar 6 g, Fat 32 g, ServingSize Makes 12 portions, UnsaturatedFat 0 g

BEAN CASSOULET WITH FENNEL SPICED CHICKEN AND ROASTED VEGETABLES



Bean Cassoulet with Fennel Spiced Chicken and Roasted Vegetables image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 16h35m

Yield 6 to 8 servings

Number Of Ingredients 16

12 medium Brussels sprouts
2 medium red onions
1/2 cup extra-virgin olive oil
3 medium parsnips
3 medium carrots
3 celery stalks, peeled
Finely ground sea salt
1/4 cup Fennel Spice Rub, recipe follows
1 (4 pound) chicken plus 2 bone-in chicken breasts
2 to 3 garlic cloves, smashed
1/4 pound pancetta, cut into strips about 1/2-inch thick and 1-inch long, optional
1 pound giant white beans, such as Corona, precooked or canned with liquid
1 cup fennel seeds
3 tablespoons coriander seeds
2 tablespoons white peppercorns
3 tablespoons grey salt

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.

VALERIE'S COMFY CASSOULET



Valerie's Comfy Cassoulet image

Provided by Valerie Bertinelli

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 23

1 pound dried Great Northern beans
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
12 ounces slab bacon, cut into 1/2-inch lardons
1 pound Bratwurst sausage or fresh Polish sausage (4 to 5 links)
1 1/2 pounds bone-in, skin-on chicken thighs
1 pound chicken drumsticks
1 cup finely chopped yellow onions
1 cup thinly sliced carrots
1/2 cup finely chopped fennel, fronds reserved for garnish
1/2 cup finely chopped celery
2 tablespoons thinly sliced garlic
2 tablespoons tomato paste
One 14-ounce can diced tomatoes in tomato juice
1 1/2 cups unsalted chicken stock
2 tablespoons roughly chopped fresh Italian parsley
1 tablespoon roughly chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter
2 cups fresh breadcrumbs
Kosher salt
1 lemon, zested
1 tablespoon roughly chopped fresh parsley

Steps:

  • For the cassoulet: Combine the dried beans, 1 tablespoon salt and 8 cups hot water in a medium saucepan over high heat. Bring to a boil and cook for 2 minutes, then remove from heat and cover with a lid. Let sit for 1 hour, until the beans are "al dente" (softened but still with some bite). Drain the beans and rinse under cold water.
  • Preheat the oven to 375 degrees F.
  • In a large Dutch oven over medium-low heat, add 1 tablespoon extra-virgin olive oil. When the oil is hot, add the bacon lardons. Slowly render the fat out of the bacon and cook until crispy, stirring occasionally, about 15 minutes. Drain the bacon on a paper towel-lined baking sheet.
  • Increase the heat to medium and add the sausages to the rendered bacon fat. Brown on both sides, 4 to 5 minutes per side. Drain on the baking sheet.
  • Season the chicken thighs and drumsticks generously on both sides with salt and pepper. In two batches, add the chicken to the Dutch oven and cook until deep golden brown, about 5 minutes per side. Drain on the baking sheet.
  • Stir the onions, carrots, fennel and celery into the rendered fat; sprinkle with salt and pepper. Cook until softened, about 8 minutes. Stir in the garlic and cook until softened, 2 minutes. Add the tomato paste; cook for another 2 minutes, until evenly combined with the vegetables and just beginning to toast. Add the diced tomatoes, chicken stock, white beans, parsley, rosemary and thyme. Bring the mixture to a boil, then lower the heat to a simmer.
  • Cut the sausages on the bias into thin rounds and add them to the pot along with the bacon, stirring to combine. Transfer the cassoulet to a 9-by-13-inch baking dish. Top with the chicken thighs and drumsticks; drizzle 1 tablespoon olive oil over the chicken.
  • Place the baking dish on a baking sheet and transfer to the oven. Bake until the top of the cassoulet turns a rich, deep brown color, the liquid has reduced and the beans have risen to the surface, about 1 hour 30 minutes.
  • Remove from the oven and let rest for 10 minutes.
  • For the breadcrumb topping: Meanwhile, melt the butter in a large sauté pan over medium-high heat. When the butter has melted, add the breadcrumbs and 1/2 teaspoon salt. Toast the breadcrumbs until golden brown, stirring often, 3 to 4 minutes. Remove from the heat and stir in the lemon zest and parsley.
  • To serve: Garnish the cassoulet with the breadcrumb topping and some fennel fronds. Serve immediately!

CHICKEN, FENNEL AND SAUSAGE "CASSOULET"



CHICKEN, FENNEL AND SAUSAGE

Categories     Soup/Stew     Chicken     Bake     Winter     Healthy

Yield 8-10

Number Of Ingredients 14

3 lbs cut up chicken (thighs and breasts)
1 lb Italian Sausage links cut in 1" pieces
2 teaspoons of sea salt
1 teaspoon of pepper
4 tablespoons of olive oil
1 fennel blub cut in 1/4" cubes
1 purple onion cut in 1/2" wedges
1 can Artichoke Hearts (quarter cut)
1 can cannelini beans
1 cup of carrots cut in 1" pieces
1 can low sodium chicken broth
2 tablespoons of tarragon
Finish: Sliced whole wheat harvest bread
Garnish - Flat leaf parsley

Steps:

  • Preheat oven to 425 Season chicken with salt and pepper. In a cast iron dutch oven on cooktop, saute the chicken and sausage in olive oil till brown (about 5-8 min a side). Add and remove chicken as each is browned not to crowd the pan. Place chicken on plate. Add fennel and purple onion and saute till tender. Place chicken back on pan and add artichoke hearts, chicken broth, and tarragon. Cover and braise in the oven for 20-30 minutes. Time depends on thickness of the chicken. Serve in a wide bowl, placing a slice of thick harvest bread and chicken, vegetables and sauce on top.

CHICKEN CASSOULET SOUP



Chicken Cassoulet Soup image

After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.-Bridget M. Klusman, Otsego, Michigan

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 7 servings (2-3/4 quarts).

Number Of Ingredients 16

1/2 pound bulk pork sausage
5 cups water
1/2 pound cubed cooked chicken
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, shredded
1 medium onion, chopped
1/4 cup dry vermouth or chicken broth
5 teaspoons chicken bouillon granules
4 garlic cloves, minced
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon fennel seed, crushed
1 teaspoon dried lavender flowers, optional
1/2 pound bacon strips, cooked and crumbled
Additional fresh thyme, optional

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through., Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 494 calories, Fat 23g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1821mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.

CHICKEN SAUSAGE CASSOULET



Chicken Sausage Cassoulet image

Make and share this Chicken Sausage Cassoulet recipe from Food.com.

Provided by C. Taylor

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

3/4 lb chicken sausage (asiago- spinach if you can find it)
2 (15 ounce) cans cannellini beans, rinsed and drained
1 large onion, sliced thin
2 cups mushrooms, sliced
1/2 teaspoon garlic, crushed
1 1/2 cups water (feel free to replace part with white wine)
1 chicken bouillon cube (large or 2 small)
1/3 teaspoon herbes de provence
salt and black pepper
1 pinch red pepper flakes
1 tablespoon olive oil
2 tablespoons butter

Steps:

  • Skin sausage and slice into thin slices.
  • Heat oil in pan and add chicken, onion, garlic and mushrooms.
  • Cook about 7 minutes.
  • Add the remaining ingredients, except for the butter.
  • Cook another 5-7 minutes or until the liquid has thickened and is almost gone.
  • Mix in butter, and serve.

Nutrition Facts : Calories 391.4, Fat 14.9, SaturatedFat 5.6, Cholesterol 78.4, Sodium 749.7, Carbohydrate 43.7, Fiber 9.5, Sugar 3.2, Protein 22.6

CHICKEN SAUSAGE WITH FENNEL AND ONIONS



Chicken Sausage With Fennel and Onions image

Make and share this Chicken Sausage With Fennel and Onions recipe from Food.com.

Provided by dicentra

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup pine nuts
8 -10 chicken sausage
4 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed, cored, then thinly sliced
1 large onion, thinly sliced
salt & freshly ground black pepper
1/3 cup dry white wine
flat leaf parsley, coarsely chopped

Steps:

  • Toast the nuts in a skillet over medium heat until golden, about 5 minutes. Remove them and reserve.
  • Pierce the sausages with a fork and arrange in the skillet. Add 1/4 inch water and 2 tablespoons of the EVOO. Place the pan back on the heat and raise the temperature to medium-high.
  • Allow the water to boil away completely, about 7 minutes. The EVOO left will coat and crisp the casings. Brown the sausages on all sides, 3-5 minutes.
  • While the sausages work, heat another medium skillet over medium-high heat and add the remaining EVOO, the fennel, and the onions. Season with a little salt and pepper.
  • Cook the vegetables, stirring and tossing frequently, for 5 minutes, or until just tender.
  • Add the white vermouth and deglaze the pan. Add the toasted nuts and the parsley and cook for another minute, then turn off the heat.
  • Slice the sausages thick, on an angle. Pile one quarter of the fennel and onions on each dinner plate and top with sliced sausages.

Nutrition Facts : Calories 591, Fat 43.5, SaturatedFat 10.3, Cholesterol 201.6, Sodium 1773.1, Carbohydrate 23.7, Fiber 2.8, Sugar 5.3, Protein 25.2

SAUSAGE AND CHICKEN CASSOULET



Sausage and Chicken Cassoulet image

Flavorful chicken thighs are perched on top of a sausage, bean and tomato mixture in a French-inspired casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

4 slices bacon, cut into 1-inch pieces
6 bone-in chicken thighs (about 2 lb), skin removed if desired
1 cup ready-to-eat baby-cut carrots
1 medium onion, chopped (1/2 cup)
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
4 oz Polish sausage links, cut into 1/2-inch pieces
2 cans (15 oz each) navy beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with roasted garlic, undrained

Steps:

  • Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
  • Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.
  • In ungreased 13x9-inch (3-quart) glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
  • Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.

Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 14 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 0 g

SAUSAGE CASSOULET



Sausage cassoulet image

Use up any cans of beans you have in the cupboard for this classic French sausage casserole. Made in a slow cooker, it's a great batch-cook for the freezer

Provided by Liberty Mendez

Categories     Dinner, Main course, Supper

Time 6h40m

Number Of Ingredients 16

1 tbsp vegetable oil
12 Toulouse-style sausages
200g bacon lardons
2 onions , finely chopped
2 celery sticks, finely chopped
2 garlic cloves , crushed
1 tbsp smoked paprika
½ bunch of thyme , leaves picked and roughly chopped
200ml white wine
400g can chopped tomatoes
200ml chicken or veg stock (fresh or 1/2 a stock cube crumbled in 200ml water)
400g can butter beans , drained and rinsed
400g can haricot beans , drained and rinsed
1 tbsp caster sugar
1 tbsp red wine vinegar
crusty bread , to serve (optional)

Steps:

  • Set the slow cooker to low (ours had a 5-litre capacity). Heat the oil in a large frying pan over a high heat and brown the sausages on each side - you don't have to cook them all the way through. Set aside on a plate. Put the lardons, onion and celery in the pan and cook over a medium heat for 8-10 mins until the onion is translucent and the lardons crisp. Stir in the garlic, paprika and thyme, and fry for 3 mins.
  • Pour in the wine and simmer until reduced by half, around 5-10 mins. Tip in the chopped tomatoes, stock, both lots of beans, the sugar and vinegar. Stir until combined and bring to the boil. Pour into the slow cooker with the sausages. Cover and cook for 6-8 hrs. Serve with crusty bread.

Nutrition Facts : Calories 501 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 24 grams protein, Sodium 2.5 milligram of sodium

CHEF JOHN'S QUICK CASSOULET



Chef John's Quick Cassoulet image

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 13

4 ounces bacon, cut into 1 inch pieces
8 ounces smoked sausage, sliced
12 ounces boneless, skinless chicken thighs, cubed
1 onion, diced
salt and pepper to taste
2 cups chicken broth, plus more if needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh thyme
cayenne pepper to taste
¼ cup melted butter
1 cup bread crumbs
½ cup finely grated Parmigiano-Reggiano

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.

Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g

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From skinnytaste.com


SAUSAGE AND FENNEL CASSOULET - WHAT’S FOR LUNCH, HONEY
1 bulb fennel, cut into wedges ; Pinch of salt and fresh cracked pepper ; 2 x 400g canned plum tomatoes ; 2 x 400g canned borlotti beans ; 200 ml chicken stock ; Method: Fry the bacon in a shallow pan until crispy. Remove with a slotted spoon and set aside. Fry the sausages in the bacon fat until they have taken on a bit of golden color. Set ...
From whatsforlunchhoney.net


FRENCH CHICKEN AND SAUSAGE CASSOULET - FEARLESS FRESH
Add sausage and cook for another 15 minutes. While the beans are cooking: Preheat the oven to 350°F (176°C). Season the pork on both sides with salt and pepper and set on a baking sheet. Roast for 50 minutes, then remove from heat and pour fat into a cup to reserve.
From fearlessfresh.com


EASY CHICKEN CASSOULET - CRUNCHY CREAMY SWEET
2022-01-24 Add bread crumbs and grated Parmesan cheese and toast until nicely brown. Remove from skillet and set aside. Add oil to pan and brown chicken pieces on both sides. Season with salt and pepper. Remove onto a plate. Preheat oven to 350 degrees Fahrenheit. Add sausage to pan and brown for 4 to 5 minutes, stirring often.
From crunchycreamysweet.com


CHICKEN AND SAUSAGE CASSOULET RECIPE | GOOD FOOD
4 chicken drumsticks. 4 good-quality pork sausages. 4 thick slices speck or 200g bacon pieces. 1 onion, peeled and diced. 1 small carrot, peeled and diced. 1 stick celery, diced. 1 cup tomato passata. 2 cups chicken stock. 2 bay leaves. 5 sprigs …
From goodfood.com.au


EASY FRENCH CASSOULET RECIPE - KEVIN IS COOKING
2019-04-24 Preheat oven to 300°F. Season chicken liberally on skin sides with kosher salt and black pepper. Set aside. In a large skillet over medium high heat add the oil and brown the pork belly pieces. When golden brown and crispy, remove with slotted spoon and set aside.
From keviniscooking.com


ITALIAN CHICKEN SAUSAGE AND ROASTED FENNEL - A SPICY PERSPECTIVE
2022-01-28 Place the fennel in the oven and roast for 30 minutes. Meanwhile, cut the chicken sausages into long half-inch strips, on the bias. When the timer goes off, mix the chicken sausages in with the fennel. Then toss and spread back out into an even layer. Roast in the oven for another 10-15 minutes.
From aspicyperspective.com


EASY CHICKEN & SAUSAGE CASSOULET RECIPE -- YANKEE MAGAZINE
2020-03-05 Sprinkle chicken all over with salt and pepper. In a large skillet over medium-high heat, brown meat in 2 tablespoons olive oil, about 5 minutes. Turn and brown other side, about 5 minutes longer. Remove from skillet and set aside. Add sausage to skillet and cook until browned, about 5 minutes. Remove from skillet and set aside.
From newengland.com


SAUSAGE AND CHICKEN CASSOULET RECIPE - COOKING ON THE WEEKENDS
2022-02-05 Cook pancetta, sausage and chicken. Add the pancetta to a large pot or Dutch oven over low heat. Render the pancetta for about 10 minutes. (Rendering the pancetta slowly melts it, releasing all the fat and making the meat crisp.) Turn the heat up to medium and add the sausage to the pot.
From cookingontheweekends.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


CHICKEN CASSOULET | THE COZY APRON
2022-03-11 Preheat the oven to 350°. Place a large, deep Dutch oven or pot over medium-high heat. Once hot, add in the diced pancetta and allow it to crisp for about 5 minutes. Remove from the pot and set aside for a moment. Next, add in the chunks of pork sausage, and sear those for about 5 to 6 minutes, or until golden-brown.
From thecozyapron.com


CHICKEN, SAUSAGE AND BEAN CASSOULET RECIPE
2014-10-16 Preheat oven to 400°. Coat chicken in flour; shake off excess. Heat half the oil in large flameproof casserole dish; cook chicken, in batches, until browned. Remove from dish. Cook sausages, in same dish until browned. Remove from dish. Heat remaining oil in same dish; cook onion, carrot, garlic, thyme and bay leaf, stirring, until onion softens.
From oprah.com


CHICKEN SAUSAGE CASSOULET – CHEF RICH KUKLE
1 Tbls Grape seed oil; 8 oz. Double smoked Bacon bought in one piece; than cut into thick strips 1/4 x 1 inch; 1 Lbs Italian sweet Sausage or any kind you like; I used home made Venison
From chefrichkukle.com


FEED THE RESISTANCE: CHICKEN CASSOULET WITH …
2021-07-09 Over the years we fell off the wagon…and meat was added to that original vegetarian cassoulet recipe, and eventually I found this recipe for Chicken Cassoulet with Fennel & Sausage! The recipe comes together fairly easily…and fairly quickly, with the most time spent chopping the vegetables. Dee paired today’s recipe with Delta Beer Lab ...
From altmad.com


CHICKEN CASSOULET RECIPE WITH CHICKEN SAUSAGE - CHEF BILLY PARISI
2017-09-12 Add in 4 cups of chicken stock, salt and pepper, and simmer covered over low heat for 35 to 40 minutes or until al dente. Fold in the celery, carrots, onion, garlic, chicken sausage, crisp bacon, remaining thyme sprigs, parsley, salt and pepper and place the crisp chicken on top. Cover and bake for 5 to 5 ½ hours.
From billyparisi.com


CASSOULET-STYLE CHICKEN AND SAUSAGE RECIPE - PAMELA SALZMAN
2016-01-22 Preheat the oven to 425 degrees. Warm 2 tablespoons oil a large sauté pan over medium heat. Add the chicken skin-side down or the …
From pamelasalzman.com


QUICK CASSOULET WITH FENNEL AND DUCK SAUSAGE RECIPE
2016-02-03 Recipe steps: Prep ingredients Cut sausage into into ¼-inch thick slices. Cut onion in half, peel and finely chop. Peel and finely chop garlic. Remove rosemary and thyme leaves from stems. Finely chop each. Slice fennel in half, remove core then chop. Brown sausage Heat 2 tablespoons oil in an ovenproof skillet over medium-high.
From marleyspoon.com


THE BEST CHICKEN CASSOULET - RICK RODGERS
Add the onions, red pepper, and garlic. Cook, stirring occasionally, until the onions are softened, about 6 minutes. Add 1/2 cup of water and bring to a boil, scraping up the browned bits on the bottom of the pan. Stir into the chicken mixture. Add the beans and stir well.
From rickrodgers.com


BEAN CASSOULET WITH FENNEL, BACON, AND ITALIAN SAUSAGE | RECIPE ...
roasting pan (large) cooking spoon. Add bacon and sausage to a large roasting pan and fry. Remove sausage from the pan and set aside. Then add onions and garlic to the pan and sauté. Add the bouquet garni and fennel and fry for approx. 2 - 3 min. Deglaze with white wine. Add the canned tomatoes, bay leaves, beans, and chicken stock.
From kitchenstories.com


DUCK & FENNEL SAUSAGE CASSOULET — BAROSSA FINE FOODS
2019-01-01 Method. In a heavy based fry pan heat the olive oil and cook the Duck & Veal sausages until brown on both sides. Remove the sausages from the pan and set aside, add the chopped onions and garlic, sauté until soft. Add the chopped tomatoes, drained butter beans and the roasted capsicum. Season with sea salt & black pepper, return the sausages ...
From barossafinefoods.com.au


CONFIT CHICKEN THIGH AND ANDOUILLE SAUSAGE CASSOULET RECIPE
2016-01-19 Step 1. Preheat oven to 225°. Season chicken with salt and pepper and place in a small Dutch oven or other heavy pot. Arrange garlic, shallots, thyme, bay leaves, and juniper berries around ...
From bonappetit.com


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