Sausage Chicken And White Bean Gratin Recipes

SAUSAGE AND WHITE BEAN "CASSOULET"

Sausage and White Bean

An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.

Categories Bean Onion Tomato Sauté Quick & Easy Casserole/Gratin Sausage Winter Parsley Gourmet

Yield Serves 2

Number Of Ingredients 14

Ingredients

4 sweet Italian sausage links (about 10 ounces total), skins pricked all over with a fork
1 teaspoon olive oil
2 medium onions, halves and sliced thin lengthwise (about 1 1/2 cups)
2 garlic cloves, chopped fine
1 1/2 teaspoon mixed chopped fresh herbs such as rosemary, thyme, and/or sage or 3/4 teaspoon mixed dried herbs, crumbled
1 bay leaf
1/2 cup chopped scallion greens or fresh parsley (wash and dry before chopping)
a 14 1/2-ounce can diced tomatoes including juice
19-ounce can white beans such as cannellini, navy, or Great Northern, drained and rinsed
For topping
1 tablespoon olive oil
2 slices firm white sandwich bread, crusts discarded, cut into 1/4-inch dice
1 small garlic clove, chopped fine
2 tablespoons finely chopped fresh parsley leaves (wash and dry before chopping)

Steps:

In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
Make topping:
In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.

SPICY SAUSAGE, CHICKEN AND BEAN POT

Spicy Sausage, Chicken and Bean Pot image

This one-pot meal is a wink and a nudge to cassoulet -- in 30 minutes.

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound bulk Italian hot sausage
3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
5 to 6 fresh sage leaves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful fresh parsley sprigs, left whole
3 to 4 sprigs fresh thyme, left whole

Steps:

Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
Turn broiler on and set rack in the middle of the oven.
Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

CHICKEN, WHITE BEAN AND SAUSAGE CASSOULET

Chicken, White Bean and Sausage Cassoulet image

I love white beans. I love sausage. And chicken. Why not throw them all together in a pot and eat it all up! Rice makes a nice accompaniment.

Provided by little_wing

Categories One Dish Meal

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
6 boneless skinless chicken breasts
3 teaspoons creole seasoning (optional)
1 1/2 teaspoons salt
1 teaspoon white pepper
1 lb smoked turkey sausage, chopped into 1/2-inch pieces
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 teaspoons minced garlic
1 lb white beans, soaked overnight
2 quarts chicken stock
3 sprigs thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

Steps:

Set a Dutch oven over medium-high heat, and add the olive oil to the pan.
Season the chicken with 2 teaspoons of the Creole seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
Place the chicken in the pan and sear until well browned, about 4 to 5 minutes.
Turn over and sear on the second side for an additional 4 to 5 minutes.
Remove the chicken pieces from the pan and set aside.
Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes.
Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes.
Add the garlic and saute until fragrant, about 30 seconds.
Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer.
Cook the beans for 1 hour.
Add the chicken back to the pan, and season with the remaining Creole seasoning, salt and pepper.
Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour.
Stir in the chopped parsley.

Nutrition Facts : Calories 309.9, Fat 11.5, SaturatedFat 2.6, Cholesterol 81, Sodium 1142.8, Carbohydrate 20.4, Fiber 2.8, Sugar 5.4, Protein 30.3

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