Sausage And Chicken 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

TRADITIONAL FRENCH CASSOULET RECIPE

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.

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.

CHICKEN SAUSAGE CASSOULET

Steps:

• Skin sausage and slice into thin slices.
• Heat oil in pan and add chicken, onion, garlic and mushrooms.
• Cook about 7 minutes.
• Add the remaining ingredients, except for the butter.
• Cook another 5-7 minutes or until the liquid has thickened and is almost gone.
• Mix in butter, and serve.