SAUSAGE AND CHICKEN CASSOULET
Provided by Olivia's Cuisine
Time 2h30m
Number Of Ingredients 19
Steps:
- Start by studding the onion with the cloves. Combine the beans, carrot chunks, garlic, onion with cloves, smoked ham hock and bouquet garni in a large pot or stockpot. Add the water and mix well. Heat over high heat until boiling and then lower the heat to a simmer and cook for 1 hour to 1.5 hours OR until the beans are almost al dente.
- When the beans are done, drain, reserving the water and getting rid of the veggies, ham hock and bouquet garni.
- Preheat oven to 350F degrees.
- While the beans are cooking, in a large casserole pan, cook the bacon over medium heat until golden brown, about 10 minutes. Using a slotted spoon, remove the bacon to a plate and reserve. Then, working in batches, brown the sausage and the chicken, about 2-3 minutes per side. You can add olive oil as needed. Remove the cooked chicken and sausage to the plate with the bacon.
- Add a few tablespoons of olive oil, if needed, and sauté the onion and garlic, over medium heat, until fragrant and translucent. Add the drained beans, reserved bacon, chopped tomatoes and white wine and cook until the wine reduces slightly. Taste for seasoning and adjust salt and pepper.
- Ladle the bean broth into the casserole dish and add the meat and chicken, distributing evenly. The meat and beans should level with the liquid. If you have too much liquid, just remove some.
- If you want to add the breadcrumb topping, combine breadcrumbs, chopped parsley, salt and pepper in a medium bowl. Spread the topping evenly over the cassoulet and bake, uncovered, until bubbling and golden, about 1 hour.
- Serve immediately
CLASSIC FRENCH CHICKEN AND SAUSAGE CASSOULET RECIPE
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
CHICKEN, WHITE BEAN AND SAUSAGE CASSOULET
I love white beans. I love sausage. And chicken. Why not throw them all together in a pot and eat it all up! Rice makes a nice accompaniment.
Provided by little_wing
Categories One Dish Meal
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 309.9, Fat 11.5, SaturatedFat 2.6, Cholesterol 81, Sodium 1142.8, Carbohydrate 20.4, Fiber 2.8, Sugar 5.4, Protein 30.3
WHITE BEAN CASSOULET
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
- Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
- Combine all ingredients in a food processor and puree until smooth.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
CROCK POT CHICKEN AND SAUSAGE CASSOULET
This is a hearty stew of white beans, chicken and sausage. This recipe was developed for a 3 quart crock pot. If you use a larger one, you will need to double the ingredients. Serve with cornbread, green onion fans and a side salad.
Provided by PaulaG
Categories Stew
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices.
- Cut the sausages in half lengthwise and slice, stir into beans.
- Place the frozen chicken thighs on top of the bean mixture.
- Cover; cook on low-heat for 8 to 10 hours.
- Remove bay leaves, stir, adjust seasonings as desired and serve.
SAUSAGE, CHICKEN, AND WHITE-BEAN GRATIN
The celebrated French cassoulet influenced our version, which substitutes chicken breast for the traditional duck or goose. Sweet sausage and white beans add heft to this hearty one-pot meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Stir together breadcrumbs, cheese, 1 teaspoon rosemary, 1 tablespoon thyme, 1/2 teaspoon sage, 1 tablespoon parsley, 1/4 teaspoon salt, and a pinch of pepper; set aside.
- Cook bacon in a 4- to 5-quart Dutch oven over medium heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain.
- Brown chicken all over in fat in pot, about 6 minutes total. Transfer with a slotted spoon to a plate. Cook sausage in pot, stirring occasionally, until browned, about 5 minutes. Transfer to plate.
- Add garlic and onion to pot; cook stirring, until softened, about 3 minutes. Add wine, and deglaze pot by scraping up any brown bits from bottom with a wooden spoon; cook until most of the liquid has evaporated, about 2 minutes.
- Stir in chicken, sausage, beans, tomatoes, and stock; the remaining teaspoon each rosemary and thyme; the remaining 1/2 teaspoon sage and 2 tablespoons parsley; and 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle breadcrumbs on top; pat down with a wooden spoon.
- Cover pot; transfer to oven. Bake until bubbling, about 20 minutes. Uncover; bake until golden brown, about 15 minutes more. Crumble reserved bacon on top. Let cool slightly before serving.
CHICKEN, BEAN AND SAUSAGE CASSEROLE
Assemble this hearty, 5-ingredient casserole in 10 minutes! Every bite is loaded with chicken and sausage.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. In 11x7-inch (2-quart) glass baking dish, stir beans, tomatoes and garlic powder.
- Stir in sausage. Arrange chicken pieces in bean mixture.
- Cover with foil. Bake 40 to 45 minutes or until chicken is thoroughly heated.
Nutrition Facts : Calories 300, Carbohydrate 28 g, Cholesterol 70 mg, Fat 1/2, Fiber 6 g, Protein 31 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 4 g, TransFat 0 g
SAUSAGE AND CHICKEN CASSOULET
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
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
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- Add the pancetta to a large stockpot or Dutch oven and put it on the stove 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-low and add the sausage to the pot. Cook until it begins to brown, about 10 minutes. Then, moving the pancetta and bacon around the pot to make a bit of space, add the chicken legs and sear them in the pancetta and sausage fat and juices. Once they are becoming brown on all sides, reduce the heat to low, cover the pot and cook until the meat is cooked through, about 15 minutes.
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