Easy Cassoulet Recipes

CHICKEN CASSOULET

Steps:

• Place 1/4 cup beans in a small bowl and mash roughly with the back
• of a fork or a potato masher. Add the remaining beans to the bowl.
• Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
• Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 14 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.

WEEKDAY CASSOULET

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.

EASY CASSOULET CASSEROLE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Saute onions with garlic powder in a large skillet over medium heat. Add ham, sausage, beans, parsley, wine, cloves, salt and pepper. Mix together and pour mixture into a 9x13 inch baking dish.
• Bake uncovered in preheated oven for 1/2 hour.

QUICK CASSOULET

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.

CLASSIC FRENCH CHICKEN AND SAUSAGE CASSOULET RECIPE

Steps:

• Gather the ingredients.
• Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes.
• Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes.
• Remove the beans from the heat, drain and discard any other liquid, and set the beans aside.
• In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate.
• Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons.
• Brown the sausage and transfer it to a bowl. Preheat the oven to 350 F.
• Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage.
• Brown the chicken legs in the skillet. Then transfer them to the bowl.
• Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish.
• Cover with a lid or foil and bake the casserole for 25 minutes.
• Add the carrots to the pan, cover, and bake for an additional 20 minutes.
• Add the reserved white beans to the hot casserole and gently stir the mixture.
• In a small bowl, toss the breadcrumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned breadcrumbs over the casserole.
• Bake it, uncovered, for 1 hour.
• Discard the bouquet garni and serve the cassoulet hot.

CASSOULET

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.

EASY CASSOULET SOUP

Steps:

• In a 3-1/2- to 5-quart slow cooker, combine carrot, onion, and sweet pepper. Add drained beans, chicken, sausage, and bay leaf. Sprinkle with parsley, thyme, cayenne pepper, and garlic. In a small bowl, stir together undrained tomatoes, broth, and wine. Pour over chicken mixture.
• Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Discard bay leaf. Makes 6 to 8 servings.

EASY CASSOULET

Steps:

• Soak the beans overnight in cold water. Rinse well and discard floating or discolored beans. In the morning, preheat oven to 425F. Place the sausages, the bacon and the ham in a baking pan, cover with the minced garlic, 1 T. Olive oil, salt, and pepper. Roast for 45 minutes or until nicely browned, and the bacon is thoroughly done. Meanwhile, drain and rinse the beans. To the beans add 1 can tomatoes with the juice, 1/2 C wine, water, and chicken bouillon, reconstituted with hot water. Bring the beans to a simmer. Add the herbs and bay leaf. Simmer for 45 minutes while the meats are roasting. At the same time, in another sauce pan, place 2t, olive oil, the onion coarsely chopped, the celery cut into 1" slices and the small carrots. Cook together until the onion is golden and the celery is limp. The carrots will not be soft--about ten minutes When that is done, put the beans in an oven proof dish. Add the meats and the vegetables to the beans and stir just a little. The liquid should be just over the top of the mixture, about 1/4" . Cover with a double layer of aluminum foil or the lid of the casserole dish. Place in the oven which you have allowed to cool to 300F. Leave for three hours. After three hours, test the beans. Take a bean on a spoon and blow gently on it. If the "skin" splits at once, they are done. They should never be mushy. Serve with crusty French bread, and a hearty wine. A light salad with a vinaigrette dressing makes the perfect accompaniment.

CASSOULET

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.