Cozy Cassoulet Recipe Chicken Recipes Recipe For Potato

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.

CHICKEN AND POTATO CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat the bottom of a large baking dish with olive oil.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until halfway cooked, about 10 minutes. Drain and place in the prepared baking dish.
• Combine corn, condensed soup, chicken, milk, sour cream, and melted butter in a large bowl; stir to combine. Pour mixture on top of potatoes and spread evenly across the baking dish. Cover with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove from the oven, discard aluminum foil, and sprinkle Cheddar cheese on top of the casserole. Bake until melted, another 10 minutes.

QUICK CHICKEN CASSOULET

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.

CASSOULET

Steps:

• Turn the oven to 170C. Heat 1 tbsp of the oil in a non-stick frying pan and fry the bacon until just crisp. Tip into a shallow, flameproof casserole with a lid. Add the onion and garlic to the pan and fry for 5 mins, until softened. Tip into the casserole.
• Heat the remaining oil in the pan and fry the chicken thighs until golden brown all over, then add to the casserole. Fry the sausages until brown and add to the casserole with the beans. Pour the stock into the pan, scraping any bits from the bottom, and bring to the boil. Add the tomato puree, tomatoes and herbs, stir well, then pour intion the casserole and season.
• Remove from the heat and sprinkle the breadcrumbs over the surface in a thick, even layer. Bake uncovered for about 30 mins, until a golden crust is formed. Serve warm.
• Make the dish to the end of step 2, Cool, then transfer to a freezerproof container, cover and freeze for up to 1 month. To reheat from frozen: turn the oven to 160C. Transfer the cassoulet to a casserole and sprinkle with breadcrumbs. Cook for 1 hour 25 mins or until hot and bubbling and a crust has formed.

CHICKEN CASSOULET

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!