CHICKEN AND SAUSAGE CASSOULET RECIPES
SAUSAGE AND CHICKEN CASSOULET RECIPE - BETTYCROCKER.COM
Flavorful chicken thighs are perched on top of a sausage, bean and tomato mixture in a French-inspired casserole.
Provided by Betty Crocker Kitchens
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
- Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.
- In ungreased 13x9-inch (3-quart) glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
- Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.
Nutrition Facts : Calories 440 , CarbohydrateContent 38 g, CholesterolContent 75 mg, FatContent 1 1/2 , FiberContent 14 g, ProteinContent 33 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 650 mg, SugarContent 4 g, TransFatContent 0 g
LAZY CHICKEN-AND-SAUSAGE CASSOULET RECIPE - MOLLY STEVENS ...
Cassoulet ranks as one of French Provincial cooking’s most iconic recipes, and it’s one I've been besotted with since I was young cook. My first encounter with the regional classic (broadly described as a hearty casserole of beans, various meats, sausages, and poultry) was in the writings of Richard Olney and Elizabeth David. These legendary food writers portrayed the dish with such passion and poeticism that my 23-year-old self actually made a pilgrimage to southwest France just to eat it in situ—and, I dared hope, to unlock the secret to making great cassoulet at home.For more than a week, I travelled around Languedoc and Gascony voraciously tasting my way through versions that ranged from sumptuous feasts (crowded with duck confit, goose, sausage, pork belly, pork trotters, lamb breast, lamb stew, and game meats) to deliciously modest examples (no more than pork-studded bean casseroles baked under crunchy breadcrumb crusts). In the end, the infinite variety far outlasted my appetite—and my travel budget. I returned home with the understanding that there is no single best cassoulet, and, perhaps more importantly, I felt free to adapt this rustic dish to suit my own appetite and cooking routines.In the decades since my cassoulet quest, my fondness for this meat-enriched bean gratin has not wavered, and I continually play around with various formulas and techniques. But the version I crave most remains the simplest: one that I can get on the dinner table in under an hour. I start with boneless, skinless chicken thighs (unless I have leftover roast chicken, which works great, too). If I have duck fat on hand, I use it to sauté the chicken for an extra flavor boost (and because that's the fat most used in southwest France), but any neutral-tasting oil will do. Either way, the chicken should be tender, cooked through, and well-seasoned. Then it's a matter of sautéing an onion, a healthy amount of garlic, and a heap of smoked sausage to create a flavor base that will carry through the entire dish. A bit of tomato paste ups the umami quotient, and a splash of white wine contributes just enough acid to balance the richness.From there, everything gets gently folded together with cooked white beans (canned or home-cooked), spread in a shallow dish (either a gratin or a heavy skillet), topped with breadcrumbs, and baked until bubbling hot on the inside and crunchy-golden on top. Add a green salad, and you've got one of the most enduring and satisfying bean-and-meat dishes ever.
Provided by Molly Stevens
Categories Casseroles
Total Time 1 hours 0 minutes
Yield 4 to 6
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons oil in a large skillet over medium-high. Add chicken thighs, smooth side down. Cook, undisturbed, adjusting heat as necessary so thighs cook evenly without scorching, until edges turn opaque and bottoms are nicely browned, about 6 minutes. Flip and cook until internal temperature reaches 165°F, 4 to 5 minutes. Set aside on a plate. Do not wipe skillet clean.
- Return skillet and any drippings to medium heat. Add 1 tablespoon oil, onion, and sausage. Cook, stirring often, until onion is tender and light golden, about 6 minutes. Add garlic, thyme, allspice, remaining 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Cook, stirring often, until heated through and fragrant, about 2 minutes. Add wine and tomato paste, and stir to combine. Bring to a simmer; cook, stirring often, 1 to 2 minutes. Add beans, stock, and 2 tablespoons oil; bring to a simmer.
- Shred chicken into bite-size pieces; add to onion mixture along with any drippings that have accumulated on the plate. Transfer to an 8- x 11-inch baking dish. Spread into an even layer. Toss breadcrumbs with remaining 3 tablespoons oil in a large bowl. Scatter breadcrumbs over bean mixture.
- Bake in preheated oven until heated through, top is browned, and sides are bubbly, about 20 minutes. (If baking from refrigerated, bake an additional 5 to 10 additional minutes.)
More about "chicken and sausage cassoulet recipes"
SAUSAGE-AND-CHICKEN CASSOULET RECIPE | MYRECIPES
A cassoulet is a French dish of beans, sausages, and meat that's covered and slowly cooked. Our Test Kitchens version is covered with a cornbread crust. Check your cookware information to make sure your skillet's handle is ovenproof up to 400° or higher. If not--just prep in a traditional skillet and then bake in a casserole dish that holds 2 1/4 to 3 quarts. (You can measure your dish capacity using water if the dish is not labeled.)
From myrecipes.com
Reviews 4
Total Time 1 hours 30 minutes
From myrecipes.com
Reviews 4
Total Time 1 hours 30 minutes
- Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix. We also used a Le Creuset 2 1/4-quart (8 1/2-inch-diameter x 3-inch-deep) Saucier Pan at one testing and a hand-me-down 3-quart (10-inch-diameter x 3-inch-deep) cast-iron skillet at another testing. Both skillets worked fine.
See details
CROCK POT CHICKEN AND SAUSAGE CASSOULET RECIPE - FOOD.COM
This is a hearty stew of white beans, chicken and sausage. This recipe was developed for a 3 quart crock pot. If you use a larger one, you will need to double the ingredients. Serve with cornbread, green onion fans and a side salad.
From food.com
Reviews 4.5
Total Time 8 hours 15 minutes
Calories 254 per serving
From food.com
Reviews 4.5
Total Time 8 hours 15 minutes
Calories 254 per serving
- Remove bay leaves, stir, adjust seasonings as desired and serve.
See details
EASY CHICKEN & SAUSAGE CASSOULET RECIPE -- YANKEE MAGAZINE
With only about 20 minutes of prep work, this Easy Chicken and Sausage Cassoulet recipe smells amazing and tastes even better!
From newengland.com
From newengland.com
See details
SAUSAGE-AND-CHICKEN CASSOULET RECIPE | MYRECIPES
A cassoulet is a French dish of beans, sausages, and meat that's covered and slowly cooked. Our Test Kitchens version is covered with a cornbread crust. Check your cookware information to make sure your skillet's handle is ovenproof up to 400° or higher. If not--just prep in a traditional skillet and then bake in a casserole dish that holds 2 1/4 to 3 quarts. (You can measure your dish capacity using water if the dish is not labeled.)
From myrecipes.com
Reviews 4
Total Time 1 hours 30 minutes
From myrecipes.com
Reviews 4
Total Time 1 hours 30 minutes
- Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix. We also used a Le Creuset 2 1/4-quart (8 1/2-inch-diameter x 3-inch-deep) Saucier Pan at one testing and a hand-me-down 3-quart (10-inch-diameter x 3-inch-deep) cast-iron skillet at another testing. Both skillets worked fine.
See details
CHICKEN CASSOULET WITH SAUSAGE AND SWISS CHARD - SKINNYTASTE
Chicken Cassoulet with Sausage and Swiss Chard is a hearty meat and white bean stew made lighter than the classic.
From skinnytaste.com
Reviews 4.9
Total Time 80 minutes
Category Dinner
Cuisine French
Calories 417 kcal per serving
From skinnytaste.com
Reviews 4.9
Total Time 80 minutes
Category Dinner
Cuisine French
Calories 417 kcal per serving
- Transfer to the oven and cook, uncovered about 20 to 25 minutes, until the chicken is tender and the stew thickens. Serve topped with breadcrumbs.
See details
QUICK CASSOULET | ALLRECIPES
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.
From allrecipes.com
Reviews 4.4
Total Time 30 minutes
Category Main Dishes, Casserole Recipes
Calories 466.5 calories per serving
From allrecipes.com
Reviews 4.4
Total Time 30 minutes
Category Main Dishes, Casserole Recipes
Calories 466.5 calories per serving
- Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
See details
CHICKEN AND SAUSAGE CASSOULET RECIPE | GOOD FOOD
Cassoulet is one of my favourite dishes. This simple home-style version is closer to baked beans and sausages than fine French fare, but I'm okay with that. If using dried beans you’ll need to start soaking them the night before.
From goodfood.com.au
Total Time 2 hours
Category Main-course
From goodfood.com.au
Total Time 2 hours
Category Main-course
1. Place the beans in a bowl, cover them with water – about 3 centimetres above the beans – and add a teaspoon of salt. Allow to stand at room temperature overnight. Drain the beans and rinse with clean water, then place in a medium saucepan and cover with water again. Bring to a simmer and simmer for 40 minutes then drain.
2. Heat your oven to 150C fan-forced (160C conventional). Heat a large, wide, oven-proof frying pan (or use a heavy baking dish) over medium heat. Add the oil and fry the chicken drumsticks, sausages and speck or bacon until browned. Remove from the pan (if using bacon pieces you can leave these in the pan). Add the onion, carrot and celery and fry for about 10 minutes until fragrant. Add the beans to the pan and stir to coat and combine. Add the passata, chicken stock, bay leaves, thyme and salt and stir.
3. Arrange the chicken, sausages, and speck back in the pan, pressing them into the mixture until halfway submerged. Bake for 90 minutes, then remove from the oven and allow to stand for 10 minutes. Scatter with parsley and serve.
Tip: I prefer to use dried beans as I think they have a better flavour and soaking overnight takes no effort at all, but if you're pressed for time then use canned and skip the soaking. Click here for more tips including which meats to buy
See details
HEALTHY CHICKEN CASSOULET RECIPE | COOKING LIGHT
This traditionally super-rich dish of slow-cooked beans, sausage, and goose comes from the far southern Languedoc region of France, where you might be likely to find them bubbling along on Sunday stoves across the region. Our version is plenty flavorful but here, we keep the sat fat in check with chicken sausage. Don't be afraid to use a good white wine when cooking. You don't want sub-par flavors going in. We recommend whichever Sauvignon Blanc you like most.
From cookinglight.com
Total Time 195 minutes
Calories 483 per serving
From cookinglight.com
Total Time 195 minutes
Calories 483 per serving
- Place beans in a Dutch oven. Add water to cover by 2 inches; stir in bay leaves. Bring to a boil; boil 1 minute. Remove from heat; cover and let stand 1 hour. Return pan to heat over high (do not drain beans or refresh water); bring to a boil. Reduce heat to medium-low; simmer until beans are almost tender, about 30 minutes. Drain beans; discard bay leaves. Wipe pan dry. Preheat oven to 300°F. Heat 1 1/2 tablespoons oil in pan over medium-high. Add chicken; cook, stirring occasionally, until browned, about 8 minutes. Add sausage; cook, stirring occasionally, until browned, about 5 minutes. Remove chicken and sausage. Add onion, carrots, and celery; sauté 5 minutes. Add thyme, tomato paste, and garlic; sauté 2 minutes. Add wine; cook 1 minute, scraping bottom of pan to loosen browned bits. Add tomatoes, stock, salt, pepper, beans, chicken, and sausage to pan; stir gently to combine. Cover and bake at 300°F 1 hour. Remove pan. Increase oven temperature to 425°F. Scoop out 1 cup bean mixture, avoiding chicken or sausage. Mash with a fork; stir into chicken mixture. Place baguette in a food processor; process until coarse crumbs form. Add cheese, parsley, and remaining 2 tablespoons oil; pulse to combine. Sprinkle breadcrumbs over cassoulet. Bake, uncovered, at 425°F until topping is crusty, 15 to 20 minutes. Let stand 5 minutes before serving. Slow Cooker Method - Place beans in a 6-quart slow cooker. Proceed with step 3, substituting a skillet for the Dutch oven. Add chicken mixture and onion mixture to slow cooker. Omit step 4. Add tomatoes, stock, salt, pepper, and 1 2/3 cups water. Cover and cook on LOW until beans are tender, 7 to 8 hours. Omit step 5. Make breadcrumb mixture as directed in step 6; toast in a skillet over medium-high about 5 minutes. Sprinkle on cassoulet.
See details
CHICKEN AND SAUSAGE FRENCH CASSOULET RECIPE
Sep 12, 2008 · Ingredients 1 pound dried white beans, soaked and rinsed 1 3/4 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 pound bacon, cut into strips 2 large white onions, diced 1 pound pork sausage 1 1/2 pounds boneless chicken breasts, cut into 1-inch pieces 1 pound ...
From thespruceeats.com
From thespruceeats.com
See details
EASY CHICKEN & SAUSAGE CASSOULET RECIPE -- YANKEE MAGAZINE
Mar 05, 2020 · Return chicken and sausage to skillet. Add beans, tomatoes, broth, bay leaf, and thyme. Bring to a boil and sprinkle with 1/2 cup breadcrumbs. Bake, covered, 2 hours. Then uncover and sprinkle with remaining breadcrumbs. Bake 20 minutes longer, or until cassoulet is golden. Remove bay leaf before serving.
From newengland.com
From newengland.com
See details
CHICKEN AND SAUSAGE CASSOULET RECIPE | TASTE OF FRANCE
Jun 18, 2021 · 4 pork and oregano sausage; 1 bunch flat leaf parsley; 1 bunch rosemary; 1 can cannellini beans; 2 garlic clove; 280g diced chicken breast; 1 can of finely chopped tomatoes with onion and garlic; 10g chicken stock paste; 1 ciabatta; 60g chorizo; 25g panko breadcrumbs; 2 tbsp olive oil; 100ml water for the beans; Directions. 1 Preheat your oven to 200°C. Pop the sausages on a baking tray and roast on the middle shelf of your oven until golden brown and cooked through, 20-25 mins.
From tasteoffrancemag.com
From tasteoffrancemag.com
See details
CHICKEN AND SAUSAGE CASSOULET RECIPE | TASTE OF FRANCE
Jun 18, 2021 · 6 Once the cassoulet is cooked, remove from the heat, taste and season with more salt and pepper if needed. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. Spoon the chicken and bean cassoulet into bowls, top with the sausages and finish by sprinkling the chorizo-parsley crumbs all over.
From tasteoffrancemag.com
From tasteoffrancemag.com
See details
CHICKEN AND SAUSAGE CASSOULET RECIPES
Recipes; Sausage-and-Chicken Cassoulet; Sausage-and-Chicken Cassoulet. Rating: 4 stars. 7 Ratings. 5 star values: 2 4 star values: 4 3 star values: 0 2 star values: 1 1 star values: 0 Read Reviews Add Review 7 Ratings 7 Reviews A cassoulet is a French dish of beans, sausages, and meat that's covered and slowly cooked.
From tfrecipes.com
From tfrecipes.com
See details
CHICKEN AND SMOKED SAUSAGE CASSOULET ...
Oct 01, 2017 · Add the sausage, bay leaves, 1 tsp garlic salt, ½ tsp Herbes de Provence, pepper flakes, black pepper, beans, tomatoes and chicken broth to the skillet. Mix well. Arrange the chicken into the mixture and tuck several sprigs of fresh thyme throughout. Bake for 30 minutes. Meanwhile, in a small bowl mix together the butter, Panko, Parmesan and ...
From melissassouthernstylekitchen.com
From melissassouthernstylekitchen.com
See details
CLASSIC FRENCH CASSOULET - JO COOKS
Apr 30, 2019 · Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom. Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours. Garnish with parsley and serve.
From jocooks.com
From jocooks.com
See details
CASSOULET WITH SAUSAGE RECIPE | FOOD NETWORK KITCHEN ...
Make the beans: Put the beans in a large pot and add enough cold water to cover by 2 inches; bring to a boil and cook 5 minutes. Remove from the heat, cover and let stand 1 hour, then drain.
From foodnetwork.com
From foodnetwork.com
See details
JULIA CHILD’S CASSOULET RECIPE - ORG
Sep 24, 2020 · Pick over the beans to remove any debris, wash and drain them, and place in a large pot. Add 4 1/2 quarts water, cover and bring to a boil. Boil uncovered for exactly two minutes. Cover and let sit for exactly one hour. Meanwhile, if you are using the salt pork, remove the rind and cut pork into slices 1/2 inch thick.
From wgbh.org
From wgbh.org
See details
CAJUN CHICKEN AND SAUSAGE CASSOULET | TASTY KITCHEN: A ...
Add chicken, season with salt and pepper and cook until browned. Remove with a slotted spoon. Add remaining olive oil to pan and stir in vegetables. Cook until softened, about 6-8 minutes. Stir in Cajun seasoning. Add beans, broth and tomato paste. Return chicken and sausage to pan, stirring until mixed.
From tastykitchen.com
From tastykitchen.com
See details
CHICKEN CASSOULET PAIRED WITH LANGUEDOC WINE FOR FRENCH # ...
Jan 20, 2018 · Cook for 6 to 8 minutes without moving to brown the chicken, then turn over to cook for a few more minutes. Remove the chicken and set aside on a platter. Add the sausage to the pan. Cook for about 5 minutes to brown, turning occasionally. Remove the sausages and set aside along with the chicken.
From cookingchatfood.com
From cookingchatfood.com
See details
