Chicken Fennel And Sausage Cassoulet Food

SAUSAGE AND CHICKEN CASSOULET

Steps:

• Start by studding the onion with the cloves. Combine the beans, carrot chunks, garlic, onion with cloves, smoked ham hock and bouquet garni in a large pot or stockpot. Add the water and mix well. Heat over high heat until boiling and then lower the heat to a simmer and cook for 1 hour to 1.5 hours OR until the beans are almost al dente.
• When the beans are done, drain, reserving the water and getting rid of the veggies, ham hock and bouquet garni.
• Preheat oven to 350F degrees.
• While the beans are cooking, in a large casserole pan, cook the bacon over medium heat until golden brown, about 10 minutes. Using a slotted spoon, remove the bacon to a plate and reserve. Then, working in batches, brown the sausage and the chicken, about 2-3 minutes per side. You can add olive oil as needed. Remove the cooked chicken and sausage to the plate with the bacon.
• Add a few tablespoons of olive oil, if needed, and sauté the onion and garlic, over medium heat, until fragrant and translucent. Add the drained beans, reserved bacon, chopped tomatoes and white wine and cook until the wine reduces slightly. Taste for seasoning and adjust salt and pepper.
• Ladle the bean broth into the casserole dish and add the meat and chicken, distributing evenly. The meat and beans should level with the liquid. If you have too much liquid, just remove some.
• If you want to add the breadcrumb topping, combine breadcrumbs, chopped parsley, salt and pepper in a medium bowl. Spread the topping evenly over the cassoulet and bake, uncovered, until bubbling and golden, about 1 hour.
• Serve immediately

CLASSIC FRENCH CHICKEN AND SAUSAGE CASSOULET RECIPE

Steps:

• Gather the ingredients.
• Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn tender, about 1 hour and 15 minutes.
• Add 1 teaspoon salt and 1/4 teaspoon ground black pepper to the beans and cook until the liquid has absorbed, about 25 additional minutes.
• Remove the beans from the heat, drain and discard any other liquid, and set the beans aside.
• In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate.
• Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons.
• Brown the sausage and transfer it to a bowl. Preheat the oven to 350 F.
• Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage.
• Brown the chicken legs in the skillet. Then transfer them to the bowl.
• Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish.
• Cover with a lid or foil and bake the casserole for 25 minutes.
• Add the carrots to the pan, cover, and bake for an additional 20 minutes.
• Add the reserved white beans to the hot casserole and gently stir the mixture.
• In a small bowl, toss the breadcrumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned breadcrumbs over the casserole.
• Bake it, uncovered, for 1 hour.
• Discard the bouquet garni and serve the cassoulet hot.

VALERIE'S COMFY CASSOULET

Steps:

• For the cassoulet: Combine the dried beans, 1 tablespoon salt and 8 cups hot water in a medium saucepan over high heat. Bring to a boil and cook for 2 minutes, then remove from heat and cover with a lid. Let sit for 1 hour, until the beans are "al dente" (softened but still with some bite). Drain the beans and rinse under cold water.
• Preheat the oven to 375 degrees F.
• In a large Dutch oven over medium-low heat, add 1 tablespoon extra-virgin olive oil. When the oil is hot, add the bacon lardons. Slowly render the fat out of the bacon and cook until crispy, stirring occasionally, about 15 minutes. Drain the bacon on a paper towel-lined baking sheet.
• Increase the heat to medium and add the sausages to the rendered bacon fat. Brown on both sides, 4 to 5 minutes per side. Drain on the baking sheet.
• Season the chicken thighs and drumsticks generously on both sides with salt and pepper. In two batches, add the chicken to the Dutch oven and cook until deep golden brown, about 5 minutes per side. Drain on the baking sheet.
• Stir the onions, carrots, fennel and celery into the rendered fat; sprinkle with salt and pepper. Cook until softened, about 8 minutes. Stir in the garlic and cook until softened, 2 minutes. Add the tomato paste; cook for another 2 minutes, until evenly combined with the vegetables and just beginning to toast. Add the diced tomatoes, chicken stock, white beans, parsley, rosemary and thyme. Bring the mixture to a boil, then lower the heat to a simmer.
• Cut the sausages on the bias into thin rounds and add them to the pot along with the bacon, stirring to combine. Transfer the cassoulet to a 9-by-13-inch baking dish. Top with the chicken thighs and drumsticks; drizzle 1 tablespoon olive oil over the chicken.
• Place the baking dish on a baking sheet and transfer to the oven. Bake until the top of the cassoulet turns a rich, deep brown color, the liquid has reduced and the beans have risen to the surface, about 1 hour 30 minutes.
• Remove from the oven and let rest for 10 minutes.
• For the breadcrumb topping: Meanwhile, melt the butter in a large sauté pan over medium-high heat. When the butter has melted, add the breadcrumbs and 1/2 teaspoon salt. Toast the breadcrumbs until golden brown, stirring often, 3 to 4 minutes. Remove from the heat and stir in the lemon zest and parsley.
• To serve: Garnish the cassoulet with the breadcrumb topping and some fennel fronds. Serve immediately!

CROCK POT CHICKEN AND SAUSAGE CASSOULET

Steps:

• Combine the beans, tomato juice, carrots, celery, garlic, bay leaves, and spices.
• Cut the sausages in half lengthwise and slice, stir into beans.
• Place the frozen chicken thighs on top of the bean mixture.
• Cover; cook on low-heat for 8 to 10 hours.
• Remove bay leaves, stir, adjust seasonings as desired and serve.

BEAN CASSOULET WITH FENNEL SPICED CHICKEN AND ROASTED VEGETABLES

Steps:

• Trim the Brussel sprouts by removing the tough outer leaves and stems. Halve lengthwise. Cook the Brussel sprouts in a cast iron casserole or oven-proof skillet in boiling salted water for 8 to 10 minutes. Drain and set aside.
• Peel the onion, cut through the stem into 6 equal wedges, and trim any ragged tops. Wipe dry the casserole dish and heat 1/4 cup oil in it. When the oil is hot but not smoking, add the onions. While the onions are cooking, halve the parsnips lengthwise, then in bite-size wedges and add to the onions. While the parsnips and onions are cooking, cut the carrots and celery in the same manner as the parsnips and add to the vegetables already cooking in the casserole dish. Continue cooking the vegetables until lightly browned on all sides, 1 to 2 minutes, turning as needed. Add the cooked Brussels sprouts to the dish. Season with salt, to taste. Cook until all the vegetables are well browned, about 10 minutes, turning as needed. Remove the vegetables to a bowl and season with 2 tablespoons of Fennel Spice Rub to coat. Remove the vegetables from the casserole dish and set aside.
• Preheat the oven to 425 degrees F.
• Cut the chicken into bone-in serving pieces (2 drumsticks, 2 thighs, and 8 half pieces of breast). Heat the remaining 1/4 cup of oil in the casserole dish over high heat. Season the chicken pieces well on both sides with the remaining Fennel Spice Rub. When the oil is hot but not smoking, add the chicken pieces skin side down, in batches if necessary. Cook until the chicken is dark brown on all sides, about 12 to 15 minutes. Remove the chicken from the dish. Tilt the pan and pour off all but 2 tablespoons of fat. Reduce the heat to medium, add the garlic and pancetta, and cook until golden, about 1 to 2 minutes.
• Add the beans and their liquid into the casserole dish with the pancetta. Bring to a simmer. Add the reserved vegetables and the chicken, skin side up. Roast, uncovered, until the chicken is fully cooked and the surface is nicely browned, 25 to 30 minutes. Let rest at room temperature for 10 to 15 minutes before serving warm.
• Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
• Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.

SAUSAGE AND CHICKEN CASSOULET

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
• Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.
• In ungreased 13x9-inch (3-quart) glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
• Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.