Quick And Easy Cassoulet Recipes

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CHEF JOHN'S QUICK CASSOULET



Chef John's Quick Cassoulet image

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 13

4 ounces bacon, cut into 1 inch pieces
8 ounces smoked sausage, sliced
12 ounces boneless, skinless chicken thighs, cubed
1 onion, diced
salt and pepper to taste
2 cups chicken broth, plus more if needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh thyme
cayenne pepper to taste
¼ cup melted butter
1 cup bread crumbs
½ cup finely grated Parmigiano-Reggiano

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.

Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g

QUICK CASSOULET



Quick Cassoulet image

A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread.

Provided by Beth Stone Strachan

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small yellow onion, diced
2 cloves garlic, chopped
½ pound smoked sausage, sliced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
2 bay leaves
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 40.9 g, Cholesterol 38.6 mg, Fat 22.4 g, Fiber 13.1 g, Protein 23.9 g, SaturatedFat 7 g, Sodium 1781 mg, Sugar 5.8 g

CHICKEN CASSOULET



Chicken Cassoulet image

A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Recipes

Time 40m

Number Of Ingredients 13

1 15-ounce can white beans, rinsed
1 teaspoon extra-virgin olive oil
6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks
1 small onion, chopped
2 cloves garlic, roughly chopped
1/4 cup plus 1 tablespoon water, divided
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon freshly ground pepper
¼ cup dry white wine
1/4 cup reduced-sodium chicken broth, (see Tips for Two)
3 ounces low-fat turkey kielbasa, sliced into 1/2-inch pieces
1/4 cup Toasted Breadcrumbs, (see Note)

Steps:

  • Place 1/4 cup beans in a small bowl and mash roughly with the back
  • of a fork or a potato masher. Add the remaining beans to the bowl.
  • Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
  • Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 14 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.

Nutrition Facts : Calories 441 calories, Carbohydrate 44 g, Cholesterol 81.9 mg, Fat 15.1 g, Fiber 10.8 g, Protein 35.1 g, SaturatedFat 3.4 g, Sodium 1049 mg, Sugar 6.2 g

EASY CASSOULET



Easy Cassoulet image

Cassoulet on a weeknight? It's possible! This quick and easy cassoulet with white beans, chicken, and sausages comes together in about 45 minutes.

Provided by Sally Vargas

Categories     Entree     Dinner     Ingredient

Time 45m

Yield 6

Number Of Ingredients 14

4 ounces thick-cut bacon, cut into 1-inch pieces
4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 sweet Italian pork sausages (about 12 ounces)
2 tablespoons olive oil, divided
1 yellow onion, finely chopped
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes
2 (14.5-ounce) cans great northern or navy beans
1 small handful fresh thyme, tied together with kitchen twine
1 1/2 cups coarse fresh breadcrumbs
2 teaspoons chopped fresh parsley, plus more for garnish
Baguette, for serving

Steps:

  • Prep the chicken and sausages: Pat the chicken dry with a paper towel and season both sides with salt and black pepper. Prick each sausage with the tip of a paring knife in a couple of places. This will prevent them from bursting as they cook.
  • Cook the onions and garlic: Pour off and discard all but a thin layer of fat from the skillet. Return the skillet to the stove over medium heat. Add the onions and garlic and cook for 3 to 4 minutes, until the onions soften.
  • Turn on the broiler: Set a rack about 8 inches from the broiler element and turn on the broiler.

Nutrition Facts : Calories 1156 kcal, Carbohydrate 117 g, Cholesterol 206 mg, Fiber 19 g, Protein 70 g, SaturatedFat 13 g, Sodium 2472 mg, Sugar 10 g, Fat 47 g, UnsaturatedFat 0 g

WEEKDAY CASSOULET



Weekday Cassoulet image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone
Salt and freshly ground black pepper
1/2 pound slab bacon, sliced into large lardons
1 large onion, chopped
3 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, minced
1/2 cup white wine
2 cups cooked Northern white beans
1 bay leaf
2 teaspoons dried thyme
1/2 cup chicken stock
1 tomato, sliced very thinly
Garlic Bread Crumbs, recipe follows
1 baguette, sliced, for serving
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
3 slices slightly stale or dried bread, pulsed into crumbs in food processor
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
  • In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
  • In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.

QUICK PORK CASSOULET



Quick Pork Cassoulet image

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

Provided by Aroostook

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 slices bacon, cut into 1/2 inch pieces
3/4 lb boneless pork chop (sliced into 1/4 inch strips)
1 onion, chopped
1 clove garlic, minced
1 teaspoon dried thyme
1 (14 ounce) can stewed tomatoes or 1 (14 ounce) can diced tomatoes
1/2 cup stock or 1/2 cup water
1 (15 ounce) can pinto beans (rinsed & drained)
salt and pepper

Steps:

  • In a large skillet cook bacon over med.
  • heat until almost crisp.
  • Stir in meat, onion, garlic and thyme.
  • S& P to taste.
  • Cook 4 minutes.
  • Add liquid and tomatoes and bring to boil.
  • Cook uncovered for 10 minutes or until thickened.
  • Add beans during the last 5 minutes or until heated through.

Nutrition Facts : Calories 365.6, Fat 8.7, SaturatedFat 2.9, Cholesterol 59.7, Sodium 314.8, Carbohydrate 38, Fiber 11.2, Sugar 5.6, Protein 29.6

QUICK CASSOULET



Quick Cassoulet image

Vive la France! Real bistro cooking - quick and tasty. This one comes from the CANADIAN BEAN COUNCIL via Vicki Gabereau's CBC radio program. (On occasion, I have been known to double both the wine and the beans ... heck, I ALWAYS do it!)

Provided by Gerry sans Sanddunes

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
1/2 lb hot Italian sausage, cut in 1/2 inch slices
3 medium carrots, sliced thinly
1 medium onion, sliced thinly
1 clove garlic, minced
1/2 cup dry red wine
1 bay leaf
1 teaspoon dried thyme
1/4 teaspoon pepper
1 (14 ounce) can pork and beans in tomato sauce
chopped parsley

Steps:

  • In a large, lidded stovetop casserole, heat the oil over medium-high heat.
  • Brown the chicken, and remove.
  • Brown the sausage.
  • Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
  • Drain off the fat.
  • Stir in the wine, bay leaf, thyme and pepper.
  • Cover and simmer over low heat for 15-20 minutes, or until the chicken is no longer pink.
  • Stir in the beans and heat through.
  • Sprinkle parsley on top.
  • NOTE: Instead of dry red wine, you can substitute 1/2 cup of chicken broth and 1 tbsp of red wine vinegar.

Nutrition Facts : Calories 506.9, Fat 23, SaturatedFat 6.9, Cholesterol 114.8, Sodium 1284, Carbohydrate 28.5, Fiber 5.7, Sugar 9.2, Protein 41.8

CASSOULET



Cassoulet image

A good recipe to share with friends.

Provided by pendlehill

Time 50m

Yield Serves 6

Number Of Ingredients 0

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.

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ANYONE KNOW A GOOD GNOCCHI RECIPE? : EASYRECIPES
1.Preheat oven 375 and spray 9x13 dish 2. Add oil to a heated pain add meat and cook until no longer pink, remove and set aside 3. Add onion and garlic to pan and saute for 1 min 4. Add meat back to pan and add crushed tomatoes and simmer for 10 minutes 5.
From reddit.com
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EASY CASSOULET - IMMACULATE BITES
2019-09-23 How To Make an Easy Cassoulet Rinse beans and pick through and discard any foreign object. Add beans to a large pot cover with 3-4 inches of cold water. Cover and let sit overnight or 6 to 8 hours. When ready to use drain the soaked beans rinse and add about 5-6 cups water, fresh herbs and salt.
From africanbites.com
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Top Asked Questions

How do you cook cassoulet in France?
Bring to a boil. Stir in the beans, chicken, vinegar, salt, pepper, and thyme. Bring to a gentle simmer. Simmer for about 20 minutes. Return the sausage and bacon to the bean mixture. Cook and stir for 3-5 more minutes, until heated through. Add the fresh parsley and serve! In France, cassoulet is not traditionally served with additional sides.
What can I substitute for cassoulet in a recipe?
We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
Can you use pre cooked sausages for cassoulet?
While fresh sausages are preferable, you could use precooked ones. Browning them would be purely for aesthetics, so you can skip that part and add them to the beans, cooking them just long enough to heat them through. Bring the whole pot of cassoulet to the table!
Can you make cassoulet ahead of time?
This is a great make ahead meal! Prepare the cassoulet in advance, cool to room temperature, and then store in an airtight container in the fridge or freezer. Leftover stew will keep in an airtight container in the refrigerator for 3-4 days.

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