Cozy Cassoulet Recipe Chicken Recipes Recipe Cards

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CHICKEN CASSOULET



Chicken Cassoulet image

This is a southwest France classic. It's a rich, hearty stew. Traditional cassoulets can take days to make. Here, Sara Moulton created an easier version for the regular home cook.

Provided by LifeIsGood

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, divided
8 bone-in chicken thighs (2 to 2 1/2 lbs)
kosher salt & freshly ground black pepper
1 medium onion
1 tablespoon fresh rosemary leaf (or 1/2 t dried)
1 tablespoon fresh thyme leave (or 1/2 t dried)
4 garlic cloves
2 (15 1/2 ounce) cans white beans
1/2 lb kielbasa (or bratwurst)
1/2 cup dry red wine
1 cup chicken stock
2 tablespoons Dijon mustard
1 cup panko breadcrumbs

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.

CHICKEN CASSOULET



Chicken Cassoulet image

I have not had this in years. It was a popular recipe in the mid 1970's, when I was such a young child (?). I found the recipe in a Better Homes and Gardens recipe booklet. It is a very hearty meal, definitely comfort food!!! It makes me wish for cold weather. Prep time includes simmering method for beans. I hope you enjoy!!!!

Provided by Bobtail

Categories     One Dish Meal

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup dry navy beans (7-8 oz.)
2 1/2-3 lbs chicken pieces, skinned
1/2 lb cooked Polish sausage
1 cup tomato juice
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon granules or 1 teaspoon chicken bouillon granule
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion

Steps:

  • Rinse the beans and place in medium saucepan.
  • Add enough water to cover by 2 inches.
  • Bring to a boil, reduce heat and simmer for 10 minutes.
  • Remove from heat and let sit for 1 hour.
  • OR, soak beans overnight in a cool place, drain and rinse.
  • Rinse chicken,pat dry and set aside.
  • Halve the sausage lengthwise and cut into 1 inch pieces.
  • In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
  • Set this mixture aside.
  • In a 4 quart crockpot, combine celery, carrot and onion.
  • Place chicken pieces on top.
  • Pour the bean mixture on top of chicken.
  • Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
  • Remove Chicken and sausage with slotted spoon.
  • Mash the bean mixture slightly.
  • Serve chicken, sausage and beans in soup bowls.
  • Serve with crusty bread and enjoy!

Nutrition Facts : Calories 433.2, Fat 28.5, SaturatedFat 8.9, Cholesterol 112.7, Sodium 634.4, Carbohydrate 13.4, Fiber 4, Sugar 3, Protein 29.8

CHICKEN AND BEAN CASSOULET



Chicken and Bean Cassoulet image

Such an excellent dish - Youu can freeze it - After cooling in the refrigerator, place a piece of parchment paper directly on the stew to help prevent freezer burn and then cover with heavy-duty foil and this dish can be frozen up to 3 months. to reheat it, preheat oven to 325F. If frozen, place covered foil pan on a baking sheet and bake for 1 1/2 hours. Then uncover, remove the parchment, stir and bake for another 15 minutes. If thawed overnight in the refrigerator, bake covered for 30 minutes and uncovered (parchment removed) for 15 minutes longer. Sprinkle with parsley before serving.

Provided by Chef mariajane

Categories     Chicken Thigh & Leg

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
16 boneless skinless chicken thighs
1/4 teaspoon salt
1/2 teaspoon pepper
4 slices raw bacon, finely chopped
1 large onion, chopped
3 carrots, peeled and diced
3 garlic cloves, minced
2 tablespoons Italian herb seasoning, paste
3 cups canned white kidney beans, drained and rinsed
1 (796 ml) can stewed tomatoes
1 cup chicken broth, 30% less sodium
1/2 cup fresh parsley, chopped

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.

Nutrition Facts : Calories 377.2, Fat 14.9, SaturatedFat 3.7, Cholesterol 122.2, Sodium 917.7, Carbohydrate 25.4, Fiber 6.2, Sugar 8.4, Protein 35.6

CHICKEN AND HAM CASSOULET



Chicken and Ham Cassoulet image

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

Provided by ratherbeswimmin

Categories     Ham

Time 7h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb dried navy beans, rinsed
4 cups water
4 boneless skinless chicken breast halves, cut into 1 inch pieces
8 ounces cooked ham, cut into 1 inch pieces
3 large carrots, sliced
2 medium onions, coarsely chopped
2 celery ribs, sliced
1/4 cup firmly packed brown sugar
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
2 tablespoons molasses

Steps:

  • In slow cooker, soak beans overnight in 4 cups water.
  • Cover; cook on HIGH for 3 hours.
  • Add remaining ingredients; mix well.
  • Cover; cook on HIGH for an additional 3 to 4 hours or until beans are tender.

QUICK CHICKEN CASSOULET



Quick Chicken Cassoulet image

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

Provided by wicked cook 46

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup fresh breadcrumb
2 1/2 tablespoons olive oil
1/3 cup minced shallot
4 garlic cloves, peeled and minced
1 carrot, peeled and diced
2 (15 ounce) cans small white beans, drained and rinsed
1 cup cooked chicken (1-inch chunks )
8 ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick
1 (14 ounce) can diced tomatoes
1 teaspoon herbes de provence
1 whole dried bay leaf
1/2 cup de-fatted chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
  • Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
  • Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.

Nutrition Facts : Calories 708.5, Fat 18.9, SaturatedFat 3.9, Cholesterol 68.8, Sodium 863, Carbohydrate 95.9, Fiber 19.9, Sugar 6.1, Protein 45.4

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