SAUSAGE, CHICKEN, AND WHITE-BEAN GRATIN
The celebrated French cassoulet influenced our version, which substitutes chicken breast for the traditional duck or goose. Sweet sausage and white beans add heft to this hearty one-pot meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Stir together breadcrumbs, cheese, 1 teaspoon rosemary, 1 tablespoon thyme, 1/2 teaspoon sage, 1 tablespoon parsley, 1/4 teaspoon salt, and a pinch of pepper; set aside.
- Cook bacon in a 4- to 5-quart Dutch oven over medium heat until browned and crisp, 5 to 7 minutes. Transfer to paper towels to drain.
- Brown chicken all over in fat in pot, about 6 minutes total. Transfer with a slotted spoon to a plate. Cook sausage in pot, stirring occasionally, until browned, about 5 minutes. Transfer to plate.
- Add garlic and onion to pot; cook stirring, until softened, about 3 minutes. Add wine, and deglaze pot by scraping up any brown bits from bottom with a wooden spoon; cook until most of the liquid has evaporated, about 2 minutes.
- Stir in chicken, sausage, beans, tomatoes, and stock; the remaining teaspoon each rosemary and thyme; the remaining 1/2 teaspoon sage and 2 tablespoons parsley; and 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle breadcrumbs on top; pat down with a wooden spoon.
- Cover pot; transfer to oven. Bake until bubbling, about 20 minutes. Uncover; bake until golden brown, about 15 minutes more. Crumble reserved bacon on top. Let cool slightly before serving.
SAUSAGE AND WHITE BEAN "CASSOULET"
An easy Sausage and White Bean Cassoulet that can be prepared in 45 minutes or less.
Categories Bean Onion Tomato Sauté Quick & Easy Casserole/Gratin Sausage Winter Parsley Gourmet
Yield Serves 2
Number Of Ingredients 14
Steps:
- In a medium skillet cook sausages in oil over moderate heat, turning them, until browned on all sides and cooked through, about 8 minutes, and transfer to paper towels to drain.
- In fat remaining in skillet cook onions and garlic, stirring, until golden, and stir in herbs (including bay leaf), scallions or parsley, tomatoes with juice, and salt and pepper to taste. Boil mixture, stirring, 5 minutes. Cut sausage into 1/4-inch-thick slices. Add sausage and beans to tomato mixture and cook, stirring, until heated through. Discard bay leaf and keep "cassoulet" warm, covered.
- Make topping:
- In a small skillet heat oil over moderately high heat until hot but not smoking and sauté bread until pale golden. Stir in garlic, parsley, and salt and pepper to taste and sauté, stirring, 1 minute.
- Transfer "cassoulet" to a 1-quart serving dish and cover evenly with topping.
CHARD AND BEANS WITH CHICKEN SAUSAGE
The tender stems on Swiss chard are an edible, crisp and juicy bonus to the leaves and just need a few minutes of cooking to soften in this easy weeknight dinner. Leaving some of the starch on the canned beans adds silky texture to the juices that come from the chicken sausage and gently thickens them as well.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425˚ F. Line a baking sheet with foil. Toss the sausages with 1 teaspoon olive oil on the pan and bake, turning occasionally, until browned and heated through, about 15 minutes.
- Meanwhile, slice the chard stems and roughly chop the leaves. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chard stems and leek and season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes.
- Add the beans and garlic to the skillet and cook, stirring, until softened, about 1 minute. Gradually add the chard leaves, stirring to wilt. Add the heavy cream and chicken broth and simmer until the vegetables are soft and the beans are creamy but not soupy, about 3 minutes, adding a few splashes of water if the pan seems dry. Remove from the heat and stir in the vinegar; season with salt and pepper.
- Divide the beans and greens among shallow bowls. Slice the sausages and add to the bowls; sprinkle with the parsley.
Nutrition Facts : Calories 490, Fat 31 grams, SaturatedFat 10 grams, Cholesterol 127 milligrams, Sodium 1822 milligrams, Carbohydrate 30 grams, Fiber 9 grams, Protein 25 grams, Sugar 10 grams
CANNELLINI BEAN AND SAUSAGE GRATIN
A nice break from chili's and soups. A great dish to have when it's cold outside. If you like spicy dishes I recommend you add spicy sausage instead of sweet sausage. Either way it's a great meal!!
Provided by E.A.4957
Categories One Dish Meal
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Lightly coat a 8 by 10 inch baking dish or gratin dish with oil.
- In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes.
- Remove sausage from skillet and set aside.
- Add the fennel and onion to skillet and cook until translucent, about 5 minutes.
- Stir in garlic and sage and cook 1 minute more.
- Add the Swiss chard, a handful at a time, stirring until slightly wilted.
- Stir in the broth, beans, sausage, salt and pepper.
- Spoon the mixture into the baking dish and set aside.
- In a small bowl stir together the bread crumbs and Parmesan with the remaining olive oil.
- Sprinkle the breadcrumb mixture on top and bake until golden brown and bubbly, about 30 minutes.
- Serve warm.
Nutrition Facts : Calories 677.7, Fat 23, SaturatedFat 6.9, Cholesterol 36.4, Sodium 1493.4, Carbohydrate 77.2, Fiber 18.1, Sugar 3.7, Protein 44.7
CHICKEN, WHITE BEAN AND SAUSAGE CASSOULET
I love white beans. I love sausage. And chicken. Why not throw them all together in a pot and eat it all up! Rice makes a nice accompaniment.
Provided by little_wing
Categories One Dish Meal
Time 2h20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Set a Dutch oven over medium-high heat, and add the olive oil to the pan.
- Season the chicken with 2 teaspoons of the Creole seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
- Place the chicken in the pan and sear until well browned, about 4 to 5 minutes.
- Turn over and sear on the second side for an additional 4 to 5 minutes.
- Remove the chicken pieces from the pan and set aside.
- Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes.
- Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes.
- Add the garlic and saute until fragrant, about 30 seconds.
- Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer.
- Cook the beans for 1 hour.
- Add the chicken back to the pan, and season with the remaining Creole seasoning, salt and pepper.
- Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour.
- Stir in the chopped parsley.
Nutrition Facts : Calories 309.9, Fat 11.5, SaturatedFat 2.6, Cholesterol 81, Sodium 1142.8, Carbohydrate 20.4, Fiber 2.8, Sugar 5.4, Protein 30.3
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- Preheat oven to 375 degrees F. Combine the breadcrumbs, cheese, 1 tablespoon each parsley and thyme, 1 teaspoon rosemary, and ½ teaspoon sage; season with salt and pepper. In a Dutch oven, cook the bacon over medium heat until crisp, 5 to 7 minutes. Transfer to paper towels.
- Add the chicken to the pot; cook until browned, about 6 minutes. Transfer to a plate. Add sausage and cook, stirring occasionally, until browned, about 5 minutes. Transfer to plate. Drain all but 2 tablespoons of fat. Add the garlic and onion; cook, stirring, until soft, about 3 minutes. Add the wine and cook, scraping up brown bits with a wooden spoon, until most of the liquid has evaporated, about 2 minutes. Stir in the chicken, sausage, beans, tomatoes, and broth, plus the remaining 2 tablespoons of parsley, 1 teaspoon each rosemary and thyme, and ½ teaspoon sage; season with salt and pepper. Sprinkle with breadcrumbs.
- Cover the pot and bake until bubbling, about 20 minutes. Uncover; bake until golden brown, about 10 minutes. Crumble reserved bacon on top. Let cool slightly before serving.
ONE-POT CHICKEN SAUSAGE AND BEANS RECIPE | REAL SIMPLE
From realsimple.com
5/5 (5)Total Time 40 mins
- Heat 2 tablespoons oil in a large, heavy-bottomed pot or Dutch oven over medium. Add sausage; cook, turning often, until browned on all sides, about 8 minutes. Transfer to a plate. Add panko and ¼ teaspoon salt to pot; cook, stirring constantly, until golden, about 2 minutes. Transfer to a bowl.
- Wipe pot clean. Heat remaining 2 tablespoons oil over medium. Add onion, carrot, and garlic; cook, stirring often, until softened, about 5 minutes. Increase heat to medium-high. Add ground pork, pepper, and remaining 1 teaspoon salt; cook, breaking up pork with a wooden spoon and stirring occasionally, until browned, 6 to 8 minutes. Add tomato paste; cook until darkened and coating pork, about 2 minutes. Stir in 1¾ cups water, crushed tomatoes, and thyme, scraping up browned bits; bring to a boil. Reduce heat to medium-low. Simmer, stirring often, until sauce thickens slightly, about 10 minutes. Meanwhile, diagonally slice sausage.
- Add beans and sliced sausage to pot. Cook over medium, stirring occasionally, until warmed through, about 2 minutes. Discard thyme sprigs. Sprinkle with panko and thyme leaves before serving.
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