SIMPLE CASSOULET RECIPE | GOOD FOOD
A recipe from the Good Food collection.
Provided by goodfood.com.au
Categories Dinner
Total Time 1 hours 30 minutes
Yield SERVES 4
Number Of Ingredients 16
Steps:
1. Heat half the olive oil in a flameproof casserole dish over medium heat. Add the sausages and chicken and cook, turning often, for 5 minutes, or until browned all over. Remove to a plate and set aside.
2. Add the onion, garlic, fennel seeds and bacon to the dish and sauté for 5–8 minutes, or until the onion has softened. Return the sausages and chicken to the dish, then pour in the wine and cook until only a tablespoon of the liquid remains.
3. Add the stock, bay leaf, beans, carrots, tomatoes and tomato paste, then pour in enough water to just cover the ingredients. Bring to the boil, then reduce the heat to low and simmer for 40 minutes, or until most of the liquid has been absorbed. Season to taste with sea salt and freshly ground black pepper and stir in the parsley.
4. Meanwhile, preheat the oven to 190°C (375°F/Gas 5).
5. Combine the breadcrumbs and remaining oil in a bowl, tossing to coat the crumbs. Scatter them evenly over the cassoulet and bake for 30–40 minutes, or until the crumbs are golden.
EASY AND DELICIOUS SLOW COOKER CASSOULET RECIPE | ALLRECIPES
I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.
Provided by smart cookie
Categories World Cuisine European French
Total Time 4 hours 45 minutes
Prep Time 25 minutes
Cook Time 4 hours 20 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
- Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
- Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.
Nutrition Facts : Calories 521.9 calories, CarbohydrateContent 52.9 g, CholesterolContent 68.4 mg, FatContent 18.9 g, FiberContent 12.1 g, ProteinContent 35.5 g, SaturatedFatContent 5.4 g, SodiumContent 641.2 mg, SugarContent 4.7 g
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SIMPLE CASSOULET RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dinner
1. Heat half the olive oil in a flameproof casserole dish over medium heat. Add the sausages and chicken and cook, turning often, for 5 minutes, or until browned all over. Remove to a plate and set aside.
2. Add the onion, garlic, fennel seeds and bacon to the dish and sauté for 5–8 minutes, or until the onion has softened. Return the sausages and chicken to the dish, then pour in the wine and cook until only a tablespoon of the liquid remains.
3. Add the stock, bay leaf, beans, carrots, tomatoes and tomato paste, then pour in enough water to just cover the ingredients. Bring to the boil, then reduce the heat to low and simmer for 40 minutes, or until most of the liquid has been absorbed. Season to taste with sea salt and freshly ground black pepper and stir in the parsley.
4. Meanwhile, preheat the oven to 190°C (375°F/Gas 5).
5. Combine the breadcrumbs and remaining oil in a bowl, tossing to coat the crumbs. Scatter them evenly over the cassoulet and bake for 30–40 minutes, or until the crumbs are golden.
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