Elegant Chicken Cassoulet Recipes

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.

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.

CHICKEN ELEGANT

Steps:

• Preheat oven to 350.
• Boil chicken 20-40 minutes until almost fully cooked. Pull apart into bite size pieces.
• Mix chicken with sour cream and cream of mushroom soup.
• Spread mixture into a buttered pan.
• Melt butter.
• Pour stuffing mix into a mixing bowl, stir in butter and chicken broth. Spread over chicken mixture.
• Bake 30 minutes or until bubbly.
• If desired serve with cranberry sauce on the side.

ELEGANT CHICKEN

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Line the bottom of a 9x13 inch baking dish with slices of chipped beef. Wrap bacon slices around chicken breasts, and place on top of chipped beef. In a medium bowl, mix together condensed soup and sour cream. Pour sour cream mixture over chicken breasts, and sprinkle with paprika.
• Bake in preheated oven for 2 hours.