Sausage And Chicken Cassoulet Recipes

SAUSAGE AND CHICKEN CASSOULET

Steps:

• Start by studding the onion with the cloves. Combine the beans, carrot chunks, garlic, onion with cloves, smoked ham hock and bouquet garni in a large pot or stockpot. Add the water and mix well. Heat over high heat until boiling and then lower the heat to a simmer and cook for 1 hour to 1.5 hours OR until the beans are almost al dente.
• When the beans are done, drain, reserving the water and getting rid of the veggies, ham hock and bouquet garni.
• Preheat oven to 350F degrees.
• While the beans are cooking, in a large casserole pan, cook the bacon over medium heat until golden brown, about 10 minutes. Using a slotted spoon, remove the bacon to a plate and reserve. Then, working in batches, brown the sausage and the chicken, about 2-3 minutes per side. You can add olive oil as needed. Remove the cooked chicken and sausage to the plate with the bacon.
• Add a few tablespoons of olive oil, if needed, and sauté the onion and garlic, over medium heat, until fragrant and translucent. Add the drained beans, reserved bacon, chopped tomatoes and white wine and cook until the wine reduces slightly. Taste for seasoning and adjust salt and pepper.
• Ladle the bean broth into the casserole dish and add the meat and chicken, distributing evenly. The meat and beans should level with the liquid. If you have too much liquid, just remove some.
• If you want to add the breadcrumb topping, combine breadcrumbs, chopped parsley, salt and pepper in a medium bowl. Spread the topping evenly over the cassoulet and bake, uncovered, until bubbling and golden, about 1 hour.
• Serve immediately

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.

CROCK POT CHICKEN AND SAUSAGE CASSOULET

Steps:

• Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices.
• Cut the sausages in half lengthwise and slice, stir into beans.
• Place the frozen chicken thighs on top of the bean mixture.
• Cover; cook on low-heat for 8 to 10 hours.
• Remove bay leaves, stir, adjust seasonings as desired and serve.