Chicken Cassoulet With Crisp Breadcrumb Topping Recipes

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SLOW COOKER CASSOULET WITH CRUMB TOPPING



Slow Cooker Cassoulet with Crumb Topping image

Classically inspired, this dish is loaded with chicken thighs, pork and smoked sausage. Tomatoes, beans and wine round out the hearty French stew, and bread crumbs thicken it slightly. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 16

1 cup soft bread crumbs
2 pounds boneless skinless chicken thighs
1 pound boneless pork shoulder, trimmed and cut into 1" pieces
8 ounces kielbasa, halved lengthwise and cut into 1/2-inch thick slices
2 cans (15 ounces each ) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) petite diced tomatoes, drained
1 cup chopped onion
1 cup chicken broth
3/4 cup white wine
1 tablespoon tomato paste
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, crushed
2 fresh thyme sprigs
1 bay leaf
Minced fresh parsley, optional

Steps:

  • Preheat oven to 350°. Place bread crumbs in a 15x10x1-in. baking pan. Bake, uncovered until crumbs are lightly browned, stirring occasionally, about 8-12 minutes. Set aside., Combine the remaining ingredients in a 5- or 6-qt. slow cooker. Cover and cook on low until meat is tender, about 7 hours. Remove and discard thyme sprigs and bay leaf. Stir in 3/4 cup bread crumbs. Top individual servings with remaining bread crumbs. If desired, sprinkle with chopped parsley.

Nutrition Facts : Calories 482 calories, Fat 22g fat (7g saturated fat), Cholesterol 129mg cholesterol, Sodium 802mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 6g fiber), Protein 40g protein.

CHEF JOHN'S QUICK CASSOULET



Chef John's Quick Cassoulet image

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

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

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

SAUSAGE, CHICKEN, AND WHITE-BEAN GRATIN



Sausage, Chicken, and White-Bean Gratin image

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

1 1/2 cups coarse fresh breadcrumbs
3/4 cup finely grated Parmesan cheese
2 teaspoons chopped fresh rosemary
1 tablespoon plus 1 teaspoon chopped fresh thyme
1 teaspoon thinly sliced fresh sage leaves
3 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
4 ounces bacon (about 5 slices)
2 boneless, skinless chicken-breast halves (about 1 pound total), cut into 1-inch cubes
1 1/2 pounds sweet Italian sausage (casings removed), cut into 1/2-inch-thick pieces
4 garlic cloves, finely chopped
1 medium onion, thinly sliced
1/2 cup dry white wine
2 cans (14 1/2 ounces each) navy, great Northern, or cannellini beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes, with juice
1 cup homemade or low-sodium store-bought chicken stock

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.

CHICKEN CASSOULET



Chicken Cassoulet image

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

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

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.

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