CHICKEN CASSOULET RECIPE RECIPES

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CHICKEN CASSOULET RECIPE - FOOD.COM



Chicken Cassoulet Recipe - Food.com image

This is a southwest France classic. It's a rich, hearty stew. Traditional cassoulets can take days to make. Here, Sara Moulton created an easier version for the regular home cook.

Total Time 1 hours 5 minutes

Prep Time 35 minutes

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil, divided
8 bone-in chicken thighs (2 to 2 1/2 lbs)
kosher salt & freshly ground black pepper
1 medium onion
1 tablespoon fresh rosemary leaf (or 1/2 t dried)
1 tablespoon fresh thyme leave (or 1/2 t dried)
4 garlic cloves
2 (15 1/2 ounce) cans white beans
1/2 lb kielbasa (or bratwurst)
1/2 cup dry red wine
1 cup chicken stock
2 tablespoons Dijon mustard
1 cup panko breadcrumbs

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.

Nutrition Facts : Calories 704.5, FatContent 36, SaturatedFatContent 9.9, CholesterolContent 131.4, SodiumContent 691.6, CarbohydrateContent 49.8, FiberContent 8.5, SugarContent 3.7, ProteinContent 40.9

EASY CHICKEN CASSOULET WITH CANNELLINI BEANS RECIPE ...



Easy chicken cassoulet with cannellini beans recipe ... image

This French favourite couldn’t be easier with our two-step easy chicken cassoulet recipe. Simply fry all the ingredients in a casserole dish, simmer for 15 minutes and voila! Serve with crusty bread and green beans. Want more? We’ve got a healthier version too.

Provided by delicious. magazine

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield Serves 4

Number Of Ingredients 12

1 tbsp olive oil
4 British free-range skin-on bone-in chicken thigh fillets
4 free-range British pork sausages, cut into 2cm chunks
1 large onion, thinly sliced
2 garlic cloves, finely chopped
2½ tbsp tomato purée
500ml fresh chicken stock
2 x 400g tins cannellini beans, drained and rinsed
4-5 fresh thyme sprigs
2 bay leaves
To serve
Chopped fresh parsley, crusty white baguette and steamed green beans

Steps:

  • Heat the oil in a medium flameproof casserole over a medium-high heat, then fry the chicken and sausages for 6-7 minutes until golden all over. Transfer to a plate. Add the onion and garlic to the pan and cook for 5-6 minutes until starting to soften. Add the tomato purée and cook for 1 minute more.
  • Turn the heat down to medium and add all the remaining ingredients. Return the chicken and sausages to the pan, season well and cook for 10-15 minutes until the stock has reduced slightly and the chicken is cooked through. Remove the thyme and bay leaves, then sprinkle with parsley and serve with a crusty white baguette and steamed green beans.

Nutrition Facts : Calories 504kcals, FatContent 23.7g (7.2g saturated), ProteinContent 36.4g, CarbohydrateContent 30.3g (5.4g sugars), FiberContent 12.2g

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