FRENCH CHICKEN CASSEROLE
The coziest, most wholesome meal. With golden brown chicken, tender potatoes, white wine, fresh rosemary + thyme.
Provided by Chungah Rhee
Categories entree
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F. Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a large skillet over medium heat. Working in batches, add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Add mushrooms, shallots and celery, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste. Stir in garlic until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the skillet. Stir in chicken stock, potatoes, thyme, rosemary and bay leaf. Return chicken to the skillet. Place into oven and bake until potatoes are tender and chicken has completely cooked through, reaching an internal temperature of 175 degrees F, about 40-45 minutes. Stir in heavy cream; season with salt and pepper, to taste. Serve immediately.
TRADITIONAL FRENCH CASSOULET RECIPE
To make traditional French cassoulet at home, substitute fresh chicken for duck confit, build flavor in the beans, and add gelatin to form a crisp crust.
Provided by J. Kenji López-Alt
Categories Mains Sausage Soups and Stews
Time 16h25m
Yield 8
Number Of Ingredients 16
Steps:
- In a large bowl, cover beans with 3 quarts water and add salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.
- Adjust oven rack to lower-middle position and preheat oven to 300°F (150°C). Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Using a slotted spoon, transfer to a large bowl, leaving rendered fat in Dutch oven, and set aside. (If not using duck fat, cook pork with no additional fat.)
- Season chicken pieces with pepper (do not add salt) and place skin side down in now-empty pan. Cook without moving until well-browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.
- Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.
- Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are almost tender but retain a slight bite, about 45 minutes.
- Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot, as necessary, to keep beans mostly covered.
- Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.
Nutrition Facts : Calories 612 kcal, Carbohydrate 39 g, Cholesterol 110 mg, Fiber 9 g, Protein 36 g, SaturatedFat 12 g, Sodium 2651 mg, Sugar 3 g, Fat 35 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
FRENCH COUNTRY CASSEROLE
This delicious dish is great for busy nights when you don't have much time to devote to dinner. It's a quick-to-fix version of a traditional French cassoulet that was an instant hit with my husband, who enjoys smoked sausage. Just mix everything together and bake. The heavenly aroma will draw your family to the table. Kim Lowe, Coralville, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Combine all ingredients in a bowl; transfer to an ungreased 3-qt. baking dish. Cover and bake at 375° for 60-70 minutes or until the carrots are tender.
Nutrition Facts : Calories 268 calories, Fat 5g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 894mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
EASY FRENCH TOAST CASSEROLE
Delicious and decadent, simple spin on French toast. Got the idea from a bed and breakfast in the south. Add additional ingredients; we like blueberries and cream cheese, cinnamon apples, nuts, and dried fruit!
Provided by Heather Bogle
Categories Main Dish Recipes Casserole Recipes
Time 8h50m
Yield 8
Number Of Ingredients 8
Steps:
- Grease a 9x12-inch baking dish.
- Stir 1 cup brown sugar and butter together in a saucepan over medium-low heat until butter melts and sugar dissolves into butter, 2 to 4 minutes. Pour into prepared baking dish and spread a 1 1/2- to 2-inch layer of bread pieces over the top.
- Beat milk, eggs, and vanilla extract together in a bowl; pour milk mixture over bread into the baking dish and move bread as necessary to ensure all bread is absorbing liquid. Sprinkle cinnamon over the top. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C). Remove and discard plastic wrap from baking dish and sprinkle remaining brown sugar over the top of the bread mixture.
- Bake in the preheated oven until browned and bubbling, about 30 minutes.
Nutrition Facts : Calories 382.3 calories, Carbohydrate 48.1 g, Cholesterol 174.9 mg, Fat 17 g, Fiber 0.7 g, Protein 10.2 g, SaturatedFat 9.4 g, Sodium 352.1 mg, Sugar 32.3 g
RAYMOND BLANC'S CASSOULET
Raymond Blanc's rustic cassoulet is rich and warming - slow cooking at its best
Provided by Raymond Blanc
Categories Dinner, Main course
Time 5h30m
Number Of Ingredients 20
Steps:
- To cut the meats, roll up the pork rind like a Swiss roll. With the seam underneath, use a very sharp knife to cut the roll across into thin slices, then chop the rolled-up slices across into dice. Chop the bacon into small cubes (lardons). Cut the garlic sausage into 1cm thick slices.
- Drain the soaked beans and discard the soaking water. Tip the beans into a large saucepan, add the diced pork rind and lardons and cover with fresh cold water. Bring to the boil and blanch for 15-20 minutes. Drain the beans, rind and lardons into a colander, and discard the cooking water.
- Roughly chop the celery, onion and carrot. Peel the garlic cloves but leave them whole. Cut each tomato into eight wedges. (You never see tomatoes in a traditional cassoulet, but chef Raymond Blanc likes them for their colour and sweetness, so he puts a couple in.) Preheat the oven to 120C/fan 100C. (If cooking in a gas oven, use mark 2.)
- Heat the goose fat or olive oil in a 26cm flameproof casserole or deep overproof sauté pan over a low heat and sweat the celery, onion, carrot and garlic for 5 minutes. Add the tomatoes and bouquet garni and cook slowly to get a sugary caramelisation (about 5 minutes). Add the sausage, beans, pork rind and lardons and pour in 1.2 litres/2 pints water. Bring to the boil, skim off the scum, then add the salt, pepper, clove and lemon juice.
- Transfer the casserole to the oven and cook, uncovered, for 2 hours, stirring every hour. At the end of this time, the beans will be soft and creamy in texture and the juices should have thickened. You may need to cook it for longer than 2 hours (say up to 2½ hours) to get to this stage - it depends
- Remove the cassoulet from the oven. Bury the duck legs in the beans and sprinkle over the goose fat or olive oil, breadcrumbs and garlic. Return to the oven and cook for a further 2 hours. Serve the cassoulet in bowls, sprinkled with chopped parsley.
BEEF BOURGUIGNON
The secret to this super-rich beef casserole is to use all wine and no stock. Our ultimate beef bourguignon recipe is an instant comforting classic, full of satisfying flavours.
Provided by Barney Desmazery
Categories Dinner, Main course
Time 4h15m
Number Of Ingredients 14
Steps:
- Tip 1.6kg braising steak, cut into large chunks, into a large bowl with 3 bay leaves, a small bunch of thyme, 2 bottles cheap red wine and some pepper, then cover and leave in the fridge overnight.
- Heat oven to 200C/180C fan/gas 6.
- Place a colander over another large bowl and strain the marinated meat, keeping the wine.
- Heat 1 tbsp oil in a large frying pan, then brown the meat in batches, transferring to a plate once browned. When all the meat is browned, pour a little wine into the now-empty frying pan and bubble to release any caramelised bits from the pan.
- Heat 1 tbsp oil in a large casserole and fry 3 large or 6 normal carrots, cut into large chunks, and 2 roughly chopped onions until they start to colour. Stir in 3 tbsp plain flour for 1 min, then add 1 tbsp tomato purée.
- Add the beef and any juices, the wine from the frying pan and the rest of the wine and herbs. Season and bring to a simmer. Give everything a good stir, then cover.
- Transfer to the oven and bake for 2 hrs until the meat is really tender. Cool. Will freeze for up to 3 months.
- To serve, defrost completely overnight in the fridge if frozen, then place on a low heat to warm through.
- Meanwhile, heat a small knob of butter in a frying pan and add 300g bacon lardons and 500g peeled pearl onions or small shallots. Sizzle for about 10 mins until the bacon starts to crisp and the onions soften and colour.
- Add 400g halved mushrooms and fry for another 5 mins, then stir everything into the stew and heat for 10 mins more. Serve scattered with chopped parsley.
Nutrition Facts : Calories 767 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 4 grams fiber, Protein 67 grams protein, Sodium 2.09 milligram of sodium
GRATIN DAUPHINOISE
This traditional French casserole of thinly sliced potatoes with milk, cream, garlic, and Gruyere cheese, takes a little effort, but the result is a bubbling, indulgent accompaniment to a special meal.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with rack in center. Generously butter a 9-by-12-inch glass baking dish. Peel potatoes, and slice into 1/8-inch-thick rounds. Place slices in a bowl of cold water as you go to prevent discoloration.
- In a medium saucepan, combine garlic, milk, heavy cream, salt, nutmeg, and bay leaf. Bring just to a simmer over medium heat, and pour into prepared baking dish. Discard bay leaf.
- Drain potatoes in a colander, and transfer to baking dish. Using a large spoon, toss potatoes with milk mixture pressing down gently to distribute the potato slices evenly. Season with pepper. Dot with butter, distributing evenly over entire surface; sprinkle with cheese.
- Place in oven; bake until potatoes can be pierced with a fork and top is brown, 45 to 50 minutes. Serve immediately.
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