Best Chicken And Chorizo Cassoulet Recipes

CHICKEN AND CHORIZO CASSEROLE

Chicken and chorizo casserole image

Simon Rimmer's one-pot stew of chicken thighs, chorizo and chickpeas is full of flavour and quick to prepare. A real winter warmer!

Provided by Simon Rimmer

Yield Serves 6

Number Of Ingredients 16

Ingredients

2 tbsp vegetable oil
500g/1lb 2oz chicken thighs
1 onion, sliced
1 garlic clove, sliced
2 carrots, chopped
1 celery stalk, chopped
1 red chilli, deseeded and chopped
splash red wine
275g/9½oz chorizo, chopped
100ml/3½fl oz dry sherry
1 x 400g/14oz can chopped tomatoes
200ml/7fl oz chicken stock
1 x 400g/14oz can chickpeas, rinsed and drained
salt and freshly ground black pepper
handful chopped fresh parsley
crusty bread, to serve

Steps:

Heat half of the vegetable oil in a large pan. Add the chicken thighs and fry, turning frequently, until lightly browned all over. Remove from the pan and keep warm.
Add a little more oil to the pan, then add the onion, garlic, carrots, celery and chilli and cook for five minutes. Add a splash of red wine and simmer until reduced by half.
In another pan, heat the remaining oil and fry the chorizo for 2-3 minutes. Add the sherry and cook until the chorizo is crisp. Set aside.
Add the can of chopped tomatoes to the pan with the vegetables and bring to the boil. Cook for five minutes, then add the stock and bring back to the boil.
Add the browned chicken, the chickpeas and crisp chorizo and simmer for 20-25 minutes, or until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
Sprinkle with chopped parsley and serve with crusty bread.

EASY AND DELICIOUS SLOW COOKER CASSOULET

Easy and Delicious Slow Cooker Cassoulet image

I am married to a chef, but I can't cook. So I make a lot of food in my slow cooker when it's my night to cook. We love France and French cooking, and this recipe is a wonderfully simple, elegant cassoulet that even I can make and he loves. Wonderful for cold nights and dinner parties. Double the recipe for leftovers - it melds overnight very well.

Provided by smart cookie

Categories World Cuisine Recipes European French

Time 4h45m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
6 slices turkey bacon
1 large onion, finely chopped
4 boneless, skinless chicken thighs, chopped
¼ pound fully-cooked smoked sausage, diced
3 cloves garlic, minced
1 teaspoon dried thyme leaves
2 bay leaves
½ teaspoon ground black pepper
¼ cup tomato paste
3 (15 ounce) cans great Northern beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
3 tablespoons minced fresh parsley

Steps:

Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 52.9 g, Cholesterol 68.4 mg, Fat 18.9 g, Fiber 12.1 g, Protein 35.5 g, SaturatedFat 5.4 g, Sodium 641.2 mg, Sugar 4.7 g