Chicken Cassoulet Recipes

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CHICKEN CASSOULET

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.

Provided by LifeIsGood

Categories     Chicken Thigh & Leg

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 13



Chicken Cassoulet image

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.

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

WEEKDAY CASSOULET

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19



Weekday Cassoulet image

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.

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

CASSOULET

Provided by Food Network

Categories     main-dish

Time 4h27m

Yield 4 to 6 servings

Number Of Ingredients 15



Cassoulet image

Steps:

  • Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
  • Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
  • Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
  • Preheat oven to 325 degrees F.
  • Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
  • Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.

1 1/2 pounds dried Navy, Tarbais, or Great Northern beans, soaked overnight in the refrigerator
1/2 pound unsmoked bacon, ventreche, or pancetta, in 1 piece
6 ounces fresh pork rind or fatback, in 1 piece, rinsed well
10 cloves garlic
1 medium onion, halved, plus 1 medium onion, halved
1 carrot, coarsely chopped
1 bouquet garni: 5 parsley sprigs, 3 celery leaves, 1 sprig thyme, 1 bay leaf, 5 whole cloves, and 10 peppercorns, tied in cheesecloth
10 cups water
4 confit duck legs
3 cups duck and veal demi-glace, dissolved in 3 cups water
2 large tomatoes, peeled, seeded and chopped
Coarse salt and freshly ground black pepper
4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, then halved crosswise
1/2 pound fresh garlic sausage, cut into 8 slices
1/4 cup rendered duck fat, melted

CHICKEN CASSOULET SOUP

After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.-Bridget M. Klusman, Otsego, Michigan

Provided by Taste of Home

Categories     Lunch

Time 6h35m

Yield 7 servings (2-3/4 quarts).

Number Of Ingredients 16



Chicken Cassoulet Soup image

Steps:

  • In a large skillet, cook sausage over medium heat until no longer pink; drain., Transfer to a 4- or 5-qt. slow cooker. Add the water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low for 6-8 hours or until heated through., Divide among bowls; sprinkle with bacon. If desired, top with additional fresh thyme.

Nutrition Facts : Calories 494 calories, Fat 23g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 1821mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 9g fiber), Protein 34g protein.

1/2 pound bulk pork sausage
5 cups water
1/2 pound cubed cooked chicken
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, shredded
1 medium onion, chopped
1/4 cup dry vermouth or chicken broth
5 teaspoons chicken bouillon granules
4 garlic cloves, minced
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/4 teaspoon fennel seed, crushed
1 teaspoon dried lavender flowers, optional
1/2 pound bacon strips, cooked and crumbled
Additional fresh thyme, optional

CASSOULET

A good recipe to share with friends.

Provided by pendlehill

Time 50m

Yield Serves 6

Number Of Ingredients 0



Cassoulet image

Steps:

  • Turn the oven to 170C. Heat 1 tbsp of the oil in a non-stick frying pan and fry the bacon until just crisp. Tip into a shallow, flameproof casserole with a lid. Add the onion and garlic to the pan and fry for 5 mins, until softened. Tip into the casserole.
  • Heat the remaining oil in the pan and fry the chicken thighs until golden brown all over, then add to the casserole. Fry the sausages until brown and add to the casserole with the beans. Pour the stock into the pan, scraping any bits from the bottom, and bring to the boil. Add the tomato puree, tomatoes and herbs, stir well, then pour intion the casserole and season.
  • Remove from the heat and sprinkle the breadcrumbs over the surface in a thick, even layer. Bake uncovered for about 30 mins, until a golden crust is formed. Serve warm.
  • Make the dish to the end of step 2, Cool, then transfer to a freezerproof container, cover and freeze for up to 1 month. To reheat from frozen: turn the oven to 160C. Transfer the cassoulet to a casserole and sprinkle with breadcrumbs. Cook for 1 hour 25 mins or until hot and bubbling and a crust has formed.

CHICKEN CASSOULET

I have not had this in years. It was a popular recipe in the mid 1970's, when I was such a young child (?). I found the recipe in a Better Homes and Gardens recipe booklet. It is a very hearty meal, definitely comfort food!!! It makes me wish for cold weather. Prep time includes simmering method for beans. I hope you enjoy!!!!

Provided by Bobtail

Categories     One Dish Meal

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 12



Chicken Cassoulet image

Steps:

  • Rinse the beans and place in medium saucepan.
  • Add enough water to cover by 2 inches.
  • Bring to a boil, reduce heat and simmer for 10 minutes.
  • Remove from heat and let sit for 1 hour.
  • OR, soak beans overnight in a cool place, drain and rinse.
  • Rinse chicken,pat dry and set aside.
  • Halve the sausage lengthwise and cut into 1 inch pieces.
  • In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
  • Set this mixture aside.
  • In a 4 quart crockpot, combine celery, carrot and onion.
  • Place chicken pieces on top.
  • Pour the bean mixture on top of chicken.
  • Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
  • Remove Chicken and sausage with slotted spoon.
  • Mash the bean mixture slightly.
  • Serve chicken, sausage and beans in soup bowls.
  • Serve with crusty bread and enjoy!

Nutrition Facts : Calories 433.2, Fat 28.5, SaturatedFat 8.9, Cholesterol 112.7, Sodium 634.4, Carbohydrate 13.4, Fiber 4, Sugar 3, Protein 29.8

1 cup dry navy beans (7-8 oz.)
2 1/2-3 lbs chicken pieces, skinned
1/2 lb cooked Polish sausage
1 cup tomato juice
1 tablespoon Worcestershire sauce
1 teaspoon instant beef bouillon granules or 1 teaspoon chicken bouillon granule
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/2 teaspoon paprika
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion

CHEF JOHN'S QUICK CASSOULET

We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Stews     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 13



Chef John's Quick Cassoulet image

Steps:

  • Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
  • Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
  • Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
  • Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
  • Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
  • Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
  • Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
  • Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
  • Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
  • Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g

4 ounces bacon, cut into 1 inch pieces
8 ounces smoked sausage, sliced
12 ounces boneless, skinless chicken thighs, cubed
1 onion, diced
salt and pepper to taste
2 cups chicken broth, plus more if needed
2 (15 ounce) cans cannellini beans, drained and rinsed
1 ½ teaspoons minced fresh rosemary
1 ½ teaspoons minced fresh thyme
cayenne pepper to taste
¼ cup melted butter
1 cup bread crumbs
½ cup finely grated Parmigiano-Reggiano

CASSOULET FOR TODAY

French cassoulet is traditionally cooked for hours. This version of the rustic dish offers the same homey taste in less time. It's easy on the wallet, too. -Virginia Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 18



Cassoulet for Today image

Steps:

  • Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken on both sides. Remove from pan., In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return to a boil., Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes longer., Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. Toss bread crumbs with parsley and garlic; sprinkle over top. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.

Nutrition Facts : Calories 394 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 736mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 8g fiber), Protein 33g protein. Diabetic Exchanges

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 teaspoons olive oil, divided
1 large onion, chopped
1 garlic clove, minced
1/2 cup white wine or chicken broth
1 can (14-1/2 ounces) diced tomatoes, drained
1 bay leaf
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/4 pound smoked turkey kielbasa, chopped
3 bacon strips, cooked and crumbled
TOPPING:
1/2 cup soft whole wheat bread crumbs
1/4 cup minced fresh parsley
1 garlic clove, minced

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From allrecipes.com


A FUSS-FREE CHICKEN CASSOULET EASILY MADE IN JUST ONE DISH - TASTE
Preheat the oven to 375°F, with one rack in the center position and another 4 inches from the broiler. Arrange the chicken in the bottom of a 9 × 13-inch baking dish and season with salt and pepper. Place the sausages around the drumsticks and scatter the onion and carrots all over. Drizzle everything with 2 tablespoons of the olive oil, then ...
From tastecooking.com


CHICKEN & BEAN CASSOULET | FOODLAND
Add the chicken, beans, tomatoes, broth and half the parsley. Bring to a boil and simmer for about 15 min. Divide evenly between two 12-cup (3 L) foil pans. If serving right away, cover with foil and bake for 30 min. Uncover, bake 15 min. longer, sprinkle with remaining parsley and serve.
From foodland.ca


EASY CASSOULET RECIPE WITH CHICKEN AND SAUSAGES - THE GOOD LIFE …
Preheat oven to 325° (Gas mark 3/170 C). Season the chicken with plenty of salt and pepper. Heat the oil. Duck fat is best at it really does add extra flavour, but use olive oil if you can’t get duck fat. Brown chicken on both sides. Remove from pan. In same pan, brown the sausages, then remove. And then the lardons.
From thegoodlifefrance.com


YOU CAN MAKE THIS CHICKEN DRUMSTICK CASSOULET FOR JUST £1
Method: 1. Season the chicken drumsticks with salt and pepper, then pan-fry in a splash of olive oil over a medium heat for about 10 minutes, turning occasionally to colour all sides. 2. Add the ...
From independent.co.uk


CHICKEN CASSOULET | SARA MOULTON
Chicken Cassoulet. Heat 1 tablespoon of olive oil over high heat in a large skillet with an ovenproof handle until hot; reduce the heat to medium-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 until browned. Turn and cook the remaining side 2 to 3 minutes, or until browned.
From saramoulton.com


SAUSAGE AND CHICKEN CASSOULET RECIPE - COOKING ON THE WEEKENDS
Cook pancetta, sausage and chicken. Add the pancetta to a large pot or Dutch oven over low heat. Render the pancetta for about 10 minutes. (Rendering the pancetta slowly melts it, releasing all the fat and making the meat crisp.) Turn the heat up to medium and add the sausage to the pot.
From cookingontheweekends.com


OUR SPECIAL CASSOULET RECIPE - BBC FOOD
Preheat the oven to 180C/350F/Gas 4. Add the onions to the frying pan and cook with the sausages for 6-8 minutes, stirring regularly until softened and …
From bbc.co.uk


CAJUN CHICKEN CASSOULET RECIPE | SOUTHERN LIVING
Preheat oven to 400°. Cook sausage in a large cast-iron Dutch oven over medium heat, stirring occasionally, 4 to 5 minutes or until browned. Remove sausage with a slotted spoon, and drain on paper towels, reserving drippings in Dutch oven. Sprinkle chicken with salt.
From southernliving.com


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