Easy Chicken Cassoulet Recipes

QUICK CASSOULET

Quick Cassoulet image

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.

Provided by Beth Stone Strachan

Categories Main Dish Recipes Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small yellow onion, diced
2 cloves garlic, chopped
½ pound smoked sausage, sliced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
2 bay leaves
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
Remove bay leaves and discard. Sprinkle parsley over the top, and serve.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 40.9 g, Cholesterol 38.6 mg, Fat 22.4 g, Fiber 13.1 g, Protein 23.9 g, SaturatedFat 7 g, Sodium 1781 mg, Sugar 5.8 g

EASY CHICKEN CASSOULET

Easy Chicken Cassoulet image

Make and share this Easy Chicken Cassoulet recipe from Food.com.

Provided by ratherbeswimmin

Categories One Dish Meal

Time 1h40m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

8 boneless skinless chicken thighs
3 tablespoons olive oil
2 cups sliced fresh mushrooms
2 -3 teaspoons minced fresh rosemary
1/2 cup vermouth
4 (15 ounce) cans navy beans, drained
1 cup shredded parmesan cheese
1 cup fine dry breadcrumbs or 1 cup soft breadcrumbs
1 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
1 (12 ounce) jar mushroom beef gravy
2 tablespoons butter or 2 tablespoons margarine, cut up

Steps:

Heat oil in a large (12-inch) cast-iron skillet over medium-high heat; brown chicken on both sides.
Add mushrooms and rosemary; saute/stir for 3 minutes.
Add in vermouth; cook 5 minutes.
Add 2 cans beans and gently press into skillet.
Sprinkle 1/2 cup parmesan cheese, 1/2 cup breadcrumbs, salt, and pepper over the top.
Drizzle with gravy.
Add the remaining 2 cans navy beans.
Sprinkle with the rest of the parmesan and breadcrumbs.
Dot with butter.
Cover with aluminum foil and bake at 350° for 40 minutes.
Take off foil and bake 20 minutes or until golden brown.

Nutrition Facts : Calories 571.2, Fat 16.8, SaturatedFat 5.9, Cholesterol 76.4, Sodium 1266.4, Carbohydrate 67.2, Fiber 23.2, Sugar 2.1, Protein 38.9

WEEKDAY CASSOULET

Weekday Cassoulet image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone
Salt and freshly ground black pepper
1/2 pound slab bacon, sliced into large lardons
1 large onion, chopped
3 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, minced
1/2 cup white wine
2 cups cooked Northern white beans
1 bay leaf
2 teaspoons dried thyme
1/2 cup chicken stock
1 tomato, sliced very thinly
Garlic Bread Crumbs, recipe follows
1 baguette, sliced, for serving
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
3 slices slightly stale or dried bread, pulsed into crumbs in food processor
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.

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CHICKEN CASSOULET RECIPE | MYRECIPES

2007-01-23 Ingredients. 8 bone-in chicken thighs (about 2 pounds) ¾ teaspoon salt, divided. ½ teaspoon freshly ground pepper, divided. 2 tablespoons olive …
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5/5 (3)
Total Time 1 hr 25 mins
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Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large deep-sided skillet over medium-high heat. Add chicken, and cook in batches, turning occasionally, 10 minutes or until well browned. Remove chicken to a plate, and set aside.
Add sausage to skillet, and cook, turning often, for 6 minutes or until sausage is well browned. Remove from skillet.
Reduce heat to medium, and add onion, celery, and carrot to skillet. Cook, stirring often, 10 minutes or until softened. Stir in garlic, and cook 1 minute. Stir in broth, and scrape up any browned bits from bottom of skillet. Add tomato, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to mix well. Add chicken and sausage. Spoon into a 13- x 9-inch (4-quart) casserole dish.
Cover and refrigerate overnight, or combine breadcrumbs and remaining 1 tablespoon oil in a small bowl; stir to mix well. Stir in Parmesan cheese. Sprinkle mixture over casserole. Bake, uncovered, at 350° for 45 minutes or until chicken is no longer pink and crumbs are lightly browned.

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