Chicken And Sausage Cassoulet Recipes

CHICKEN AND SAUSAGE CASSOULET

Steps:

• 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 Also try: Adam Liaw's brown sugar, apricot and almond slice

CLASSIC FRENCH CHICKEN AND SAUSAGE CASSOULET RECIPE

Steps:

• Gather the ingredients.
• Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes.
• Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes.
• Remove the beans from the heat, drain and discard any other liquid, and set the beans aside.
• In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate.
• Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons.
• Brown the sausage and transfer it to a bowl. Preheat the oven to 350 F.
• Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage.
• Brown the chicken legs in the skillet. Then transfer them to the bowl.
• Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish.
• Cover with a lid or foil and bake the casserole for 25 minutes.
• Add the carrots to the pan, cover, and bake for an additional 20 minutes.
• Add the reserved white beans to the hot casserole and gently stir the mixture.
• In a small bowl, toss the breadcrumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned breadcrumbs over the casserole.
• Bake it, uncovered, for 1 hour.
• Discard the bouquet garni and serve the cassoulet hot.

SAUSAGE AND CHICKEN CASSOULET

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.

CHICKEN SAUSAGE CASSOULET

Steps:

• Skin sausage and slice into thin slices.
• Heat oil in pan and add chicken, onion, garlic and mushrooms.
• Cook about 7 minutes.
• Add the remaining ingredients, except for the butter.
• Cook another 5-7 minutes or until the liquid has thickened and is almost gone.
• Mix in butter, and serve.