Weekday Cassoulet Recipes

WEEKDAY CASSOULET

Weekday Cassoulet image

Make and share this Weekday Cassoulet recipe from Food.com.

Provided by DrGaellon

Categories Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 bone-in skin-on chicken thighs, cut in 1/2 through the bone
salt
fresh ground black pepper
1/2 lb thick slab bacon, sliced into large lardons
1 large onion, chopped
3 celery ribs, chopped
2 carrots, chopped
4 garlic cloves, minced
1/2 cup dry white wine
2 cups cooked white beans
1 bay leaf
2 teaspoons dried thyme
1/2 cup chicken stock
1 tomatoes, sliced very thinly
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3 slices slightly stale bread or 3 slices dried bread, pulsed into crumbs in food processor
kosher salt
fresh ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Rinse the chicken, then pat very dry. Season with salt and pepper. Let sit at room temperature for 15 minutes.
Meanwhile, in a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Add the bread crumbs and cook, stirring often, until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, remove from heat and set aside.
Put the bacon in a large Dutch oven over medium-low heat, and slowly render the fat. When crispy, Remove the bacon to a paper-towel-lined plate with a slotted spoon, 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 and tent with foil.
Add the onion, celery, carrots and garlic to the pot and saute until soft, about 5 minutes. Deglaze the pan with white wine; simmer until reduced 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.

WEEKDAY CASSOULET

Weekday Cassoulet image

Taken from Melissa d'Arabian's 10 Dollar Dinners. Delicious and easy. I use boneless, skinless chicken breasts and it's still wonderful.

Provided by JayPslp

Categories Healthy

Time 1h55m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 boneless skinless chicken breast halves
salt and black pepper
1/2 lb turkey bacon
1 large onion, chopped
3 celery hearts, chopped
2 carrots, chopped
4 garlic cloves, minced
1/2 cup white wine
2 cups canned white beans
1 bay leaf
2 teaspoons dried thyme
1/2 cup chicken stock

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. 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.

Nutrition Facts : Calories 434.1, Fat 13.2, SaturatedFat 3.4, Cholesterol 86.2, Sodium 824.7, Carbohydrate 40.6, Fiber 8.5, Sugar 5.4, Protein 33.6

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