Easy cassoulet recipe with chicken - Main course

Author: Frank Ward  

Smoked sausage, sautéed chicken, and white beans combine in this easy take on traditional French cassoulet! This comforting French Cassoulet recipe has juicy chicken, sausage, bacon and white beans that simmer away in a broth spiked with onion, garlic and herbs.

Easy Chicken Cassoulet

Easy Chicken Cassoulet
Smoked sausage, sautéed chicken, and white beans combine in this easy take on traditional French cassoulet!
Provided by: Katerina | Diethood
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 8 servings
Cuisine: Italian
Number of ingredients: 16
Ingredients:
  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts, (cut into 1-inch cubes)
  • ½ teaspoon sweet paprika
  • Salt and fresh ground black pepper, (to taste)
  • 1 tablespoon olive oil
  • 1 yellow onion, (chopped)
  • 6 ounces smoked sausage, (like kielbasa or andouille, cut into ½-inch thick slices)
  • 4 cloves garlic, (minced)
  • 1 teaspoon dried thyme
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup dry white wine
  • 2 tablespoons tomato paste
  • 2 cans (15 ounces each) Great Northern Beans or Cannellini Beans, (rinsed and drained)
  • 1 ½ cups low sodium chicken broth
  • Chopped fresh parsley, (for garnish)
Nutrition:
  • Calories: 390 kcal
  • Carbohydrate: 26 g
  • Protein: 37 g
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Trans Fat: 1 g
  • Cholesterol: 88 mg
  • Sodium: 578 mg
  • Fiber: 8 g
  • Sugar: 1 g
  • Unsaturated Fat: 9 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 375˚F.
  2. Lightly grease a 9x13 baking dish and set aside.
  3. Heat 2 tablespoons olive oil in a high-sided skillet set over medium-high heat.
  4. Season chicken pieces with paprika, salt, and pepper.
  5. Add chicken to the hot oil and cook for 6 minutes, or until cooked through, stirring frequently.
  6. Remove chicken from skillet and set aside on a plate.
  7. Return skillet and set it over medium heat.
  8. Add 1 tablespoon oil.
  9. Add in the onions and cook for 2 minutes.
  10. Stir in the sausage and cook for 5 minutes.
  11. Add garlic; continue to cook for 20 seconds.
  12. Season with thyme, salt, and pepper.
  13. Add wine and stir in the tomato paste. Stir until well combined.
  14. Bring mixture to a simmer and cook for 2 minutes.
  15. Add the beans and chicken broth.
  16. Stir in the previously cooked chicken pieces; bring mixture to a simmer.
  17. Transfer mixture to previously prepared baking dish.
  18. Bake for 20 to 22 minutes, or until hot and bubbly.
  19. Remove from oven and let stand a few minutes.
  20. Garnish with parsley.
  21. Serve.
Notes: Quick Cassoulet, Step 1. 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 …

Chicken Cassoulet

Chicken Cassoulet
Make this chicken cassoulet dish the night before so the flavors have time to mix and develop. Then bake in the oven for a delectable dinnertime dish.
Provided by: Jackie Mills
Total time: 85 minutes
Cook time: 20 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 16
Ingredients:
  • 8 bone-in chicken thighs (about 2 pounds)
  • ¾ teaspoon salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 2 tablespoons olive oil, divided
  • 8 ounces chicken sausage or kielbasa, cut into 1/4-inch slices
  • 1 medium onion, chopped (about 1 cup)
  • 1 celery rib, chopped (about 1/2 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 1 ½ cups chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes
  • 2 (19-ounce) cans cannellini beans, drained and rinsed
  • ½ teaspoon dried thyme
  • ¼ cup chopped Italian or flat-leaf parsley
  • ½ cup fine, dry breadcrumbs
  • ¼ cup grated Parmesan cheese
How to cook:
  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 medium-high heat. Add chicken, and cook in batches, turning occasionally, 10 minutes or until well browned. Remove chicken to a plate, and set aside.
  2. Add sausage to skillet, and cook, turning often, for 6 minutes or until sausage is well browned. Remove from skillet.
  3. Reduce heat to medium, and add onion, celery, and carrot to skillet. Cook, stirring often, 10 minutes or until softened. Stir in garlic, and cook 1 minute. Stir in broth, and scrape up any browned bits from bottom of skillet. Add tomato, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to mix well. Add chicken and sausage. Spoon into a 13- x 9-inch (4-quart) casserole dish.
  4. Cover and refrigerate overnight, or combine breadcrumbs and remaining 1 tablespoon oil in a small bowl; stir to mix well. Stir in Parmesan cheese. Sprinkle mixture over casserole. Bake, uncovered, at 350° for 45 minutes or until chicken is no longer pink and crumbs are lightly browned.
Notes: Chicken Cassoulet Recipe, directions. 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, …

Easy Cassoulet Recipe

Easy Cassoulet Recipe
Enjoy an easy Cassoulet recipe that comes together in a Dutch oven on the stovetop in about 1 hour!
Provided by: Blair Lonergan
Total time: 60 minutes
Cook time: 40 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: French
Number of ingredients: 17
Ingredients:
  • 3 slices bacon, chopped
  • 13 oz. smoked sausage, sliced into ¼-inch thick rounds
  • 1 small onion, finely-diced
  • 1 green bell pepper, finely-diced
  • 2 stalks celery, finely-diced
  • 1 teaspoon minced fresh garlic
  • 2 tablespoons tomato paste
  • 1 (14.5 oz) can petite diced tomatoes, drained
  • 1 cup chicken broth
  • ½ cup dry white wine
  • 2 (14.5 oz) cans cannellini beans, drained and rinsed
  • 2 cups cooked, diced or shredded chicken ((such as the meat from a rotisserie chicken))
  • 1 teaspoon red wine vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 1 teaspoon chopped fresh thyme
  • 2 tablespoons chopped fresh parsley
Nutrition:
  • Serving Size: 1 /6 of the recipe
  • Calories: 409 kcal
  • Carbohydrate: 38 g
  • Protein: 35 g
  • Fat: 11 g
  • Saturated Fat: 3 g
  • Cholesterol: 85 mg
  • Sodium: 985 mg
  • Fiber: 9 g
  • Sugar: 6 g
How to cook:
  1. In a large Dutch oven, cook bacon and sausage over medium-high heat until bacon is crispy and sausage is browned. Use a slotted spoon to remove to a paper-towel lined plate, reserving the drippings in the pot.
  2. Add the onion, bell pepper and celery to the pot. Cook, stirring frequently, until tender, about 6-8 minutes. Add the garlic and cook, stirring constantly, for 1 more minute. Stir in tomato paste and cook for 1 more minute. Add diced tomatoes, chicken broth and white wine; bring to a boil, scraping the bits from the bottom of the pot with a wooden spoon as you stir. Stir in the beans, chicken, vinegar, salt, pepper and thyme. Reduce heat to low and simmer, stirring occasionally, for about 20 minutes. Return the sausage and the bacon to the pot. Cook and stir until heated through, about 3-5 more minutes. Remove from heat, stir in parsley, and serve!
Notes: 21 Easy French Cassoulet Recipe, 21 Easy French Cassoulet Recipe. Easy Cassoulet Recipe. 1 hr . Smoked sausage, red wine vinegar, rotisserie chicken, cannellini beans, white wine. 5.0 3. The …

Easy French Cassoulet Recipe

Easy French Cassoulet Recipe
This comforting French Cassoulet recipe has juicy chicken, sausage, bacon and white beans that simmer away in a broth spiked with onion, garlic and herbs.
Provided by: Kevin Is Cooking
Total time: 90 minutes
Cook time: 75 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: French
Number of ingredients: 16
Ingredients:
  • 1 tbsp olive oil
  • 1/2 lb pork belly (cut into half inch pieces)
  • 2 lbs chicken thighs (bone-in, skin on)
  • salt
  • black pepper
  • 1 lb turkey sausage ((See Note 1))
  • 1 large onion (diced)
  • 4 cloves garlic (minced)
  • 1 tsp ground clove
  • 2 stalks of celery (chopped into 1 inch pieces)
  • 3 carrots (peeled and chopped into 1 inch pieces)
  • 4-15 oz cans white cannellini beans (drained)
  • 32 oz chicken stock
  • 1 bunch thyme (12 pieces, tied)
  • 2 bay leaves
  • 1/4 cup fresh parsley (chopped)
Nutrition:
  • Calories: 1216 kcal
  • Carbohydrate: 38 g
  • Protein: 77 g
  • Fat: 83 g
  • Saturated Fat: 24 g
  • Cholesterol: 354 mg
  • Sodium: 1131 mg
  • Fiber: 8 g
  • Sugar: 7 g
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to 300°F.
  2. Season chicken liberally on skin sides with kosher salt and black pepper. Set aside.
  3. In a large skillet over medium high heat add the oil and brown the pork belly pieces. When golden brown and crispy, remove with slotted spoon and set aside.
  4. Place the chicken thighs skin side down and sear until a golden brown for several minutes. Turn and brown the other side. Remove from skillet and set aside.
  5. Brown the sausages on both sides in same skillet. Remove and set aide.
  6. Add the onion to the skillet and sauté for several minutes. Season with salt and pepper. Add the garlic and ground clove and cook another minute. Add the celery and carrots and cook for 3 minutes, scraping up the bottom of pan for any browned bits.
  7. Spread the sautéed vegetables to a large roasting pan, Dutch oven or casserole dish. Add the beans and chicken stock. Next add the cooked meats and any pan juices, pressing them into the beans and vegetables. Add the thyme bundle and bay leaves.
  8. Cook, uncovered for 1 hour and 15 minutes.
  9. Remove thyme bundle and bay leaves. Season to taste. Place a chicken piece, a sausage and scoop of beans with vegetables on to each plate. Sprinkle with chopped parsley and serve with crusty French bread.
Notes: Chicken cassoulet, Season and add the sliced chorizo sausage to the mushrooms. Cook for 1 minute. Add the chicken and shallots back into the pan. Add the wine, stock, tomatoes …
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