Easy Skillet Cassoulet Recipes

SKILLET CASSOULET

Steps:

• In a large skillet, heat oil over medium-high heat. Add kielbasa, ham, carrots, celery and onion; cook and stir until sausage is browned and vegetables are tender. Add garlic; cook 1 minute longer. , Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until heated through.

QUICK CASSOULET

Steps:

• Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
• Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
• Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

CAST-IRON SKILLET QUICK CASSOULET

Steps:

• Position a rack in the highest level of the oven and preheat to 400 degrees F.
• Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Sprinkle the chicken thighs with salt and pepper and add them to the pan, skin side down, and lower the heat to medium. Cook, without turning, until the skin renders its fat, becomes brown and crisp and releases easily from pan, about 12 minutes.
• Move the thighs to the far edge of the pan, shingling them against the side so you can cook the vegetables. Add the carrot, onion, 2 of the garlic cloves and the pancetta and cook, stirring, until the vegetables are tender and translucent, about 6 minutes. Stir in 2 tablespoons of the breadcrumbs.
• Reserve 1/2 cup beans and mash them with a fork to make a chunky paste. Stir the remaining beans, chicken broth, thyme sprigs and bay leaves into the pan and season with pepper. Stir the mashed beans into the pan. Nestle the sausages and the chicken pieces into the bean mixture, placing chicken skin-side up. Bring to a simmer, place the skillet in the oven and cook until the chicken is cooked through and the sauce is thick, bubbling and has formed a skin, about 30 minutes.
• Remove the pan from the oven, and set the broiler to high.
• Grate the remaining 2 garlic cloves into a medium bowl with the remaining breadcrumbs and the chopped thyme. Add the remaining 1 tablespoon olive oil and stir with a fork to evenly coat. Sprinkle the breadcrumbs evenly over the cassoulet and broil until the breadcrumbs are golden and the sauce is bubbly and has formed sort of a crust, rotating the skillet so it evenly browns, about 5 minutes. Serve the cassoulet in the skillet.

CHEF JOHN'S QUICK CASSOULET

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.

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.

SKILLET CASSOULET

Steps:

• Heat oil in 12-inch skillet over medium-high heat. Cook celery, carrots and onion in oil 4 to 6 minutes, stirring occasionally, until crisp-tender.
• Stir in remaining ingredients except parsley. Cook uncovered over medium-low heat 10 to 15 minutes or until vegetables are tender. Sprinkle with parsley.

EASY SKILLET CASSOULET

Steps:

• In a broiler-safe 12" skillet, heat oil until it shimmers. Fry kielbasa until both sides are nicely browned; remove sausage to a bowl. Add pork cubes to the same pan; season with salt and pepper, then cook until nicely browned on 2 sides; remove to same bowl.
• Add a drop more oil to the pan and add onion. Cook until softened. Add half the garlic and cook until fragrant, about 1 minute. Add stock to deglaze the pan, then return pork cubes and kielbasa to pan.
• Empty tomato can into a large bowl. Squeeze each tomato in your hand until it bursts, squishing the tomato into small pieces. Dump the whole mess into the pan and add beans. Bring to a boil, turn down to a simmer and cook about 15 minutes. Add salt and pepper if needed.
• Meanwhile, preheat broiler. In a bowl, combine remaining garlic with shallot, breadcrumbs, thyme, oregano and olive oil. Mix well. When everything is done, top the dish evenly with the breadcrumb mixture and broil until nicely browned, 3-4 minutes.

CASSOULET A LA MINUTE

Steps:

• Preheat the oven to 400 degrees.
• Cut, or have the duck cut, into serving pieces. Prepare it further by cutting away the meat from the breast bone. Cut away peripheral fat surrounding the thighs, legs and breast. Reserve enough of the fat to produce two tablespoons when finely chopped and discard the rest. Cut the boneless breast meat into 1 1/2-inch pieces. Cut the thigh into four pieces. Cut the leg crosswise into 1 1/2-inch lengths.
• Cut the pork and lamb into one-inch cubes.
• Add the chopped fat to a large, heavy skillet and cook until rendered.
• Meanwhile, cut half of the sausage on the diagonal into slices measuring about 1/3-inch thick. Cut the remaining sausage into round slices of about the same thickness. Set aside.
• Add the cubed duck, pork and lamb to the skillet. Cook over high heat, stirring from the bottom, until the fat is rendered from the duck pieces. Cover and cook about 12 minutes.
• Spoon two tablespoons of this rendered fat into a separate skillet and add the onion and two teaspoons of the garlic. Cook, stirring, until wilted. Cook about five minutes and add the tomatoes, half of the thyme, one bay leaf, salt and pepper. Continue cooking about 10 minutes and add the beans. Add the round slices of sausage to this mixture and continue cooking 15 minutes.
• Meanwhile, when the meats have cooked for about 12 minutes, reduce the heat and add the remaining garlic, thyme and bay leaf; stir. Add the wine and stir the bottom to dissolve the brown particles that cling to the pan. Reduce the heat, cover closely and continue cooking 20 minutes.
• Add the bean mixture to the meat mixture and stir to blend.
• Pour the cassoulet into a heat-proof baking dish (a dish measuring about 15 by 10 by 3 inches is ideal). Cover the cassoulet with a layer of diagonal sausage slices. Sprinkle with bread crumbs and melted butter.
• Place in the oven and bake 10 minutes or until ready to serve.