French Country Casserole Recipes

FRENCH COUNTRY CASSEROLE

French Country Casserole image

I am sure that the French used actual dried beans, soaked and cooked. However, this one is very quick to make if your evening is hectic.

Provided by Miss Annie

Categories One Dish Meal

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 lb kielbasa, cooked,halved lengthwise and cut into 1/4 inch slices
1 (16 ounce) can kidney beans, drained and rinsed
1 (15 1/2 ounce) can great northern beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can tomato sauce
3 medium carrots, thinly sliced
2 small onions, separated into rings
1/2 cup red wine or 1/2 cup beef broth
2 tablespoons brown sugar
2 cloves garlic, minced
1 1/2 teaspoons dried thyme

Steps:

Combine all ingredients in a bowl; transfer to an ungreased 3-quart baking dish.
Cover and bake at 375ºF for 60 to 70 minutes or until carrots are tender.

Nutrition Facts : Calories 380.6, Fat 16.4, SaturatedFat 5.5, Cholesterol 37.4, Sodium 980, Carbohydrate 38.9, Fiber 11.2, Sugar 9.5, Protein 18.1

FRENCH CHICKEN CASSEROLE A LA NORMANDE

French Chicken Casserole a la Normande image

Chicken braised in apple cider with thyme and apples.

Provided by Julia Frey of Vikalinka

Categories Main Course

Time 1h40m

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
2 lbs chicken thighs and legs
salt
4 shallots (diced or one medium onion)
1 rib celery (diced)
4-5 thyme sprigs
2 cloves garlic (minced)
125g/4 oz bacon lardons (or 6 strips of bacon, chopped)
2 tbsp brandy or whiskey
2 tbsp flour
85 ml/1/3 cup chicken stock
400ml/1 1/2 cups hard dry apple cider (such as Strongbow )
2 apples (peeled, cored and cut into wedges)
125ml/1/2cup double cream/heavy cream

Steps:

Turn the oven on to 180C/350F. Pat dry chicken legs and thighs with a paper towel and salt all over.
In a large casserole dish brown the chicken parts in 1 tbsp of oil over medium- high heat until golden. Remove to a separate platter and set aside. Discard the chicken fat or reserve it for another use if desired.
Fry the bacon lardons over medium heat until the fat is rendered. (If the bacon is very fatty, discard most of the fat.) Remove the bacon to the same platter as browned chicken.
To the same pan add the shallots and celery with 2 sprigs of thyme and cook over low heat until soft but not coloured for 5-7 minutes. Add the minced garlic and cook for 30 seconds longer while stirring. Then hit the pan with some brandy and stir while scraping the bottom of the pan with a spatula, continue cooking until the alcohol burns out.
Then add the flour and stir until it's combined with the fat and turns into a paste, then slowly add the chicken stock and stir until the mixture resembles a thick gravy, then pour in the apple cider and stir to combine.Return the chicken and bacon to the casserole dish with 2-3 sprigs of thyme and bring to a boil.
Then put the casserole into the preheated oven and cook with a lid on for 30 minutes, then uncover and cook for 30 minutes longer. While the chicken is in the oven fry the apple wedges in 2 tbsp of the reserved chicken fat or butter. Watch them carefully as they burn quickly.
Take the casserole out of the oven and stir in the heavy cream and cook for 20 minutes longer uncovered. Take out of the oven, stir in the cooked apple wedges and serve with potatoes or rice.

Nutrition Facts : Calories 419 kcal, Carbohydrate 14 g, Protein 25 g, Fat 27 g, SaturatedFat 7 g, Cholesterol 148 mg, Sodium 124 mg, Fiber 2 g, Sugar 7 g, ServingSize 1 serving

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