Quick Chicken Cassoulet Recipes

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WEEKDAY CASSOULET



Weekday Cassoulet image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

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

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.

QUICK CHICKEN CASSOULET



Quick Chicken Cassoulet image

Russell Ito combined leftover roast chicken with a few basic ingredients and came up with an easily assembled chicken and white bean stew. If you don't have leftover cooked chicken, buy roast chicken at a supermarket or deli.

Provided by Russell Ito, San Mateo, California

Yield Makes 4 to 6 servings

Number Of Ingredients 14

1 cup fresh or dried bread crumbs
2 1/2 tablespoons olive oil
1/3 cup minced shallots
4 cloves garlic, peeled and minced
1 carrot (about 4 oz.), peeled and diced (1/4 in.)
2 cans (15 oz. each) small white beans, drained and rinsed
1 cup 1-inch chunks cooked chicken (see note above)
8 ounces cooked chicken or duck sausages, sliced crosswise 1/4 inch thick
1 can (14 oz.) diced tomatoes
1 teaspoon herbes de Provence
1 dried whole bay leaf
1/2 cup fat-skimmed chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
  • Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
  • Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.

Nutrition Facts : Calories 294, Carbohydrate 24, Cholesterol 51, Fat 12, Fiber 5.2, Protein 24, SaturatedFat 2.1, Sodium 866

CHICKEN CASSOULET



Chicken Cassoulet image

A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.

Provided by EatingWell Test Kitchen

Categories     Healthy Chicken Recipes

Time 40m

Number Of Ingredients 13

1 15-ounce can white beans, rinsed
1 teaspoon extra-virgin olive oil
6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks
1 small onion, chopped
2 cloves garlic, roughly chopped
1/4 cup plus 1 tablespoon water, divided
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
¼ teaspoon freshly ground pepper
¼ cup dry white wine
1/4 cup reduced-sodium chicken broth, (see Tips for Two)
3 ounces low-fat turkey kielbasa, sliced into 1/2-inch pieces
1/4 cup Toasted Breadcrumbs, (see Note)

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.

Nutrition Facts : Calories 441 calories, Carbohydrate 44 g, Cholesterol 81.9 mg, Fat 15.1 g, Fiber 10.8 g, Protein 35.1 g, SaturatedFat 3.4 g, Sodium 1049 mg, Sugar 6.2 g

QUICK CASSOULET



Quick Cassoulet image

A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread.

Provided by Beth Stone Strachan

Categories     Main Dish Recipes     Casserole Recipes

Time 30m

Yield 4

Number Of Ingredients 14

1 tablespoon vegetable oil
2 carrots, diced
2 stalks celery, diced
1 small yellow onion, diced
2 cloves garlic, chopped
½ pound smoked sausage, sliced
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can cannellini beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, drained
2 bay leaves
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon chopped fresh parsley

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.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 40.9 g, Cholesterol 38.6 mg, Fat 22.4 g, Fiber 13.1 g, Protein 23.9 g, SaturatedFat 7 g, Sodium 1781 mg, Sugar 5.8 g

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

QUICK CHICKEN CASSOULET



Quick Chicken Cassoulet image

Make and share this Quick Chicken Cassoulet recipe from Food.com.

Provided by wicked cook 46

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

1 cup fresh breadcrumb
2 1/2 tablespoons olive oil
1/3 cup minced shallot
4 garlic cloves, peeled and minced
1 carrot, peeled and diced
2 (15 ounce) cans small white beans, drained and rinsed
1 cup cooked chicken (1-inch chunks )
8 ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick
1 (14 ounce) can diced tomatoes
1 teaspoon herbes de provence
1 whole dried bay leaf
1/2 cup de-fatted chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
  • Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
  • Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.

Nutrition Facts : Calories 708.5, Fat 18.9, SaturatedFat 3.9, Cholesterol 68.8, Sodium 863, Carbohydrate 95.9, Fiber 19.9, Sugar 6.1, Protein 45.4

CASSOULET



Cassoulet image

A good recipe to share with friends.

Provided by pendlehill

Time 50m

Yield Serves 6

Number Of Ingredients 0

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.

CAST-IRON SKILLET QUICK CASSOULET



Cast-Iron Skillet Quick Cassoulet image

Our amazing homage to the classic French dish that can take all day to cook is ready in about an hour. This version uses canned-bean liquid and breadcrumbs to mimic the unctuous texture, while chicken thighs replace the duck confit.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons olive oil
4 bone-in chicken thighs with skin
Kosher salt and freshly ground black pepper
Two 14.5 ounce cans navy beans and their liquid
4 ounces unsmoked slab bacon, such as pancetta, diced 1/2-inch
1 medium carrot, finely chopped (about a heaping 1/2 cup)
1 small onion, finely chopped (about 1 cup)
4 cloves garlic
8 ounces (about 2 links) fresh garlic sausage, unsmoked kielbasa or bratwurst
1/2 cup plain breadcrumbs
1 cup low-sodium chicken broth
5 thyme sprigs, plus 1 teaspoon chopped leaves
2 bay leaves

Steps:

  • Position a rack in the highest level of the oven and preheat to 400 degrees F.
  • Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Sprinkle the chicken thighs with salt and pepper and add them to the pan, skin side down, and lower the heat to medium. Cook, without turning, until the skin renders its fat, becomes brown and crisp and releases easily from pan, about 12 minutes.
  • Move the thighs to the far edge of the pan, shingling them against the side so you can cook the vegetables. Add the carrot, onion, 2 of the garlic cloves and the pancetta and cook, stirring, until the vegetables are tender and translucent, about 6 minutes. Stir in 2 tablespoons of the breadcrumbs.
  • Reserve 1/2 cup beans and mash them with a fork to make a chunky paste. Stir the remaining beans, chicken broth, thyme sprigs and bay leaves into the pan and season with pepper. Stir the mashed beans into the pan. Nestle the sausages and the chicken pieces into the bean mixture, placing chicken skin-side up. Bring to a simmer, place the skillet in the oven and cook until the chicken is cooked through and the sauce is thick, bubbling and has formed a skin, about 30 minutes.
  • Remove the pan from the oven, and set the broiler to high.
  • Grate the remaining 2 garlic cloves into a medium bowl with the remaining breadcrumbs and the chopped thyme. Add the remaining 1 tablespoon olive oil and stir with a fork to evenly coat. Sprinkle the breadcrumbs evenly over the cassoulet and broil until the breadcrumbs are golden and the sauce is bubbly and has formed sort of a crust, rotating the skillet so it evenly browns, about 5 minutes. Serve the cassoulet in the skillet.

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2007-01-23 Step 1. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large deep-sided skillet over …
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Quick Chicken Cassoulet Recipes QUICK CASSOULET. A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread. Provided by Beth …
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