Quick Cassoulet Stuffed Bread Melts 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

QUICK CASSOULET STUFFED BREAD MELTS



Quick Cassoulet Stuffed Bread Melts image

Categories     Bread     Sandwich     Raw     Simmer

Yield 4 servings

Number Of Ingredients 13

1 baguette (day-old is fine)
1/2 pound sausage (choose from andouille, chorizo, Italian bulk hot or sweet, kielbasa)
2 tablespoons extra-virgin olive oil (EVOO) (twice around the pan)
1 carrot, chopped
1 small yellow onion, chopped
2 large garlic cloves, chopped
1 bay leaf
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves (a couple of sprigs)
1 can small white beans or cannellini, rinsed and drained
Salt and freshly ground black pepper
1/2 cup white wine or chicken stock
4 slices deli Swiss cheese or thinly sliced Cheddar, Fontina, Gouda, or Gruyère
A handful of chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 200°F.
  • Crisp the bread in the low oven, remove, and split lengthwise. Hollow it out and cut each half in half again across, making 4 bread boats. Switch the broiler on and place a rack 8 inches or so from the heat.
  • If you are using cooked sausage, finely chop it. For raw Italian, cut open a couple of links. Heat a large nonstick skillet over medium-high heat. Add the EVOO and the sausage; brown cooked sausage for 2 minutes, and brown and break up raw sausage into small bits, 5 minutes. Add the carrots, onions, garlic, bay leaf, and thyme and cook for 5 minutes more. Add the beans and stir to combine. Season the quick cassoulet with salt and pepper. Deglaze the pan with the wine or stock, scraping up the good bits. Reduce the heat to low and simmer over very low heat for 2 to 3 minutes to combine the flavors. If the mixture sticks at all, add a bit more wine or stock, but do not make the mixture wet. It should be starchy and thick.
  • Fill the bread boats with the cassoulet. Top with cheese, folding the slices to fit. Melt the cheese under the broiler and garnish each open-face stuffed sandwich with a little parsley. Serve with a fork and knife.

CHICKEN CASSOULET WITH CRISP BREADCRUMB TOPPING



Chicken Cassoulet with Crisp Breadcrumb Topping image

Cassoulet, a hearty dish from southern France, is usually prepared with pork, sausage, and preserved duck or goose. Chicken thighs are a leaner substitute and are meaty enough to stand up to slow-cooking methods for your next dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 14

5 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
2 tablespoons balsamic vinegar
6 boneless and skinless chicken thighs, trimmed of fat
1 pound dried cannellini beans, soaked overnight in cold water
3 carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1/4-inch pieces
1 onion, cut into 1/4-inch pieces
1 dried bay leaf
2 tablespoons finely chopped fresh sage
1 teaspoon coarse salt
1/2 teaspoon extra-virgin olive oil
1 cup fresh breadcrumbs

Steps:

  • Marinate the chicken: In a bowl large enough to hold chicken thighs, combine 2 garlic cloves, rosemary, 1/2 teaspoon thyme, and vinegar. Add chicken; toss to coat. Cover; refrigerate 1 to 2 hours.
  • Preheat oven to 375 degrees with rack in upper third. Drain beans, and place in a large stockpot with carrots, celery, onion, remaining 3 garlic cloves, bay leaf, sage, and remaining teaspoon thyme. Fill with enough cold water to cover by about 4 inches; bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until beans are tender, 1 1/2 to 2 hours.
  • Transfer bean mixture to a colander set over a bowl, reserving cooking liquid; let cool slightly. Puree half the mixture in the bowl of a food processor fitted with the metal blade. With the motor running, pour in about 1 cup reserved cooking liquid until thick and smooth. Return to pot with remaining bean mixture. Add the salt; stir to combine.
  • Brush an 8-by-2 1/2-inch baking dish with the oil. Remove chicken from marinade, and arrange in a single layer in prepared dish. Bake until chicken is cooked through, about 15 minutes.
  • Remove dish from oven; pour bean mixture over chicken, and sprinkle evenly with breadcrumbs. Set dish on a baking sheet; return to oven, and bake until breadcrumbs are golden brown and beans are bubbling, about 30 minutes. Remove from oven; serve hot.

Nutrition Facts : Calories 152 g, Cholesterol 57 g, Fat 5 g, Fiber 3 g, Protein 22 g, Sodium 236 g

CASSOULET TOULOUSAIN



Cassoulet Toulousain image

Provided by Molly O'Neill

Categories     dinner, main course

Time 5h

Yield Twelve servings

Number Of Ingredients 17

1/2 pound slab bacon
2 pounds dried Great Northern beans, soaked in water overnight and drained
1 carrot, peeled
3 yellow onions, peeled
4 cloves
10 cloves garlic, peeled
2 bouquets garnis
1/2 teaspoon salt, plus more to taste
1 gallon chicken or duck broth
1/4 cup duck fat (from confit de canard, recipe above)
1 pound lamb stewing meat, cut into 2-inch chunks
1 pound pork stewing meat, cut into 2-inch chunks
Freshly ground pepper to taste
3 tomatoes, peeled and seeded
1/2 pound French garlic sausage (available at specialty butchers)
4 duck confit legs (recipe above)
1 cup bread crumbs

Steps:

  • Melt the fat from the bacon in a large, heavy-bottom pot over medium heat. Add the beans and carrot. Stud 1 onion with the 4 cloves and add, along with 5 of the garlic cloves and 1 bouquet garni. Season with 1/2 teaspoon of salt and add a half gallon of broth. Cover and simmer until the beans are almost tender, about 1 hour. Drain, reserving the broth and beans. Discard the onion and the bouquet garni. Cut the bacon into 1-inch cubes.
  • In a large stewing pot over medium heat, melt 1 tablespoon of the duck fat. Add the lamb and pork, season lightly with salt and pepper and sear over medium-high heat, about 3 minutes. Discard all but 1 tablespoon of the remaining fat, return the pork and lamb to the pot. Chop the remaining onions and add. Mince the remaining garlic and add, along with a bouquet garni and the tomatoes. Add 1 quart broth and simmer, uncovered, for 1 hour.
  • Add the beans, bacon and garlic sausage to the pot and simmer for 1/2 hour. Remove the garlic sausage and, when cool, slice in 1/2-inch slices. In a large, ovenproof pot, ladle in half the bean-and-meat mixture. Add a layer of sausage and the duck confit. Top with remaining beans and remaining quart of broth. Cover and refrigerate overnight.
  • Three hours before serving, remove the cassoulet from the refrigerator. Remove the top layer of fat and discard. Preheat oven to 325 degrees. Sprinkle with bread crumbs. Bake for 2 hours. If it begins to dry, moisten with reserved bean broth. Serve immediately.

Nutrition Facts : @context http, Calories 680, UnsaturatedFat 25 grams, Carbohydrate 31 grams, Fat 43 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 14 grams, Sodium 867 milligrams, Sugar 5 grams, TransFat 0 grams

QUICK CASSOULET



Quick Cassoulet image

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

Provided by wife2abadge

Categories     Chicken Breast

Time 25m

Yield 5 serving(s)

Number Of Ingredients 13

1 small onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
1 teaspoon garlic, minced
8 ounces boneless skinless chicken breasts
2 (15 ounce) cans great northern beans, rinsed and drained
8 ounces tomato sauce
1 cup low-fat ham, chopped
2 tablespoons brown sugar
2 tablespoons molasses
1/4 teaspoon ground allspice
1/4 teaspoon dry mustard
1/4 teaspoon black pepper

Steps:

  • Spray a large skillet with nonstick spray and place over med-high heat.
  • Add onion, carrots, celery, and garlic and cook until tender, about 7 minutes.
  • Rise chicken, pat dry, and cut into bite-sized pieces.
  • Add chicken to skillet and cook & stir until tender, about 3 minutes.
  • Stir in remaining ingredients and reduce heat to med-low.
  • Cook five minutes, stirring occasionally.

Nutrition Facts : Calories 323.1, Fat 2.8, SaturatedFat 0.8, Cholesterol 34.7, Sodium 626.6, Carbohydrate 47.4, Fiber 11.2, Sugar 13.7, Protein 28.6

QUICK CASSOULET



Quick Cassoulet image

Well, this really isn't a perfect quick version of the wonderful French cassoulet, it is a really good recipe that my family enjoys. Having lived in France, I don't think there is such a thing as a quick cassoulet, but nonetheless, it is a good bean and sausage meal. I got it from All Recipes. It is great fall/winter dish and usually you'll have these ingredients on hand.

Provided by melintx

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 tablespoon vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small yellow onion, diced
2 garlic cloves, chopped
1/2 lb smoked sausage, sliced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes, not drained
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon fresh parsley, chopped (optional)

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.
  • Some good variations - use Herbs de Provence instead of the other herbs listed. Substitute white wine for some of the juice. Great Northern Beans also work instead of cannellini beans.
  • Great as leftovers! Serve with bread.

Nutrition Facts : Calories 539.3, Fat 22.8, SaturatedFat 7.1, Cholesterol 38.7, Sodium 1726.1, Carbohydrate 55.9, Fiber 14.3, Sugar 8.7, Protein 30.1

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