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
CHICKEN AND HAM CASSEROLE
This dish made good use of my leftovers. Some chicken, ham, noodles and cheese, and you've got dinner. Try adding whatever leftovers you may have in your fridge.
Provided by NIBLETS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
- Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
- Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 24.8 g, Cholesterol 142.7 mg, Fat 33.1 g, Fiber 1.8 g, Protein 33.4 g, SaturatedFat 19.3 g, Sodium 1163.4 mg, Sugar 6.5 g
HAM AND CHICKEN CASSEROLE
This recipe has traveled to many parts of the country. That's because I've served it to guests from Washington to New Hampshire, and they always ask for the recipe before I leave! My grown children all have a copy, too-it never fails to get rave reviews.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a skillet, saute onion in butter until tender. In a large bowl, combine the ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles. , Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 325° for 45 minutes or until bubbly.
Nutrition Facts : Calories 399 calories, Fat 19g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1639mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
CASSOULET
Provided by Food Network
Categories main-dish
Time 4h27m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
- Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
- Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
- Preheat oven to 325 degrees F.
- Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
- Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.
WHITE BEAN CASSOULET
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 26
Steps:
- Heat the oil in a medium stock pot. Add the vegetables to the oil, stir frequently, and cook until lightly brown around the edges. Add remaining ingredients, except sausage, 1 at a time. Bring to a boil and simmer for 45 minutes to 1 hour. Stir in sausage and allow to cook for 10 more minutes. Place in bowls, spoon 1 tablespoon of pesto and 1/4 to 1/2 cup of sausage into each bowl. Serve with Garlic-Parmesan Crostini.
- Heat the olive oil in a large skillet over high heat. Season the sausage with salt, to taste, and carefully place in a single layer across the skillet. Cook the sausage for 3 to 5 minutes over medium-high heat or until browned. Turn the sausages and repeat on opposite side. Remove from heat and allow to rest for 5 minutes. Slice into 1/4-inch slices.
- Combine all ingredients in a food processor and puree until smooth.
- Preheat the oven to 400 degrees F.
- Heat the oil in a small skillet. Add the garlic and cook for 5 minutes or until garlic begins to brown. Remove from heat. Brush the garlic oil on the top and bottom of each slice of bread. Place the bread in a single layer over a sheet pan. Sprinkle each slice with parmesan. Bake for 10 to 15 minutes on the middle oven rack until bread browns over the top. Serve.
EASY FRENCH CASSOULET WITH WINE, BEANS, SAUSAGE, HAM AND HERBS
This cassoulet is a wonderful and EASY one-pan variation of the French classic! Great, warming comfort food that takes the chill off in the colder months. Very hearty and welcoming to come home to after a winter's walk or some sledding fun! Serve the steaming cassoulet in bowls accompanied with a baguette or corn bread, a tossed salad, and a nice glass of cider or wine. ENJOY! Notes: Chopped kielbasa will work in place of the bulk pork sausage, and ground allspice in place of the cloves. Also dry white vermouth in place of dry white wine, is good. Can be baked in a 2-quart size casserole dish (deep rather than shallow), if you do not have a Dutch oven.
Provided by BecR2400
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large oven-proof skillet such as a Le Creuset or Dutch oven cook sausage, onion, and garlic over medium-low heat until meat is lightly browned and onion is tender; drain off fat.
- Add ham, parsley, and bay leaf; mix well. Stir in undrained beans, wine, and cloves.
- Bake, covered, at 325°F for 45 minutes.
- Uncover and bake 40 to 45 minutes longer, stirring occasionally. Remove bay leaf.
- Serve in bowls with butter and a baguette or hot corn bread, if desired.
- Makes 6 servings.
CHICKEN AND HAM CASSOULET
Make and share this Chicken and Ham Cassoulet recipe from Food.com.
Provided by ratherbeswimmin
Categories Ham
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In slow cooker, soak beans overnight in 4 cups water.
- Cover; cook on HIGH for 3 hours.
- Add remaining ingredients; mix well.
- Cover; cook on HIGH for an additional 3 to 4 hours or until beans are tender.
SMOKED HAM HOCK CASSOULET
Provided by Molly O'Neill
Categories dinner, casseroles, main course
Time 2h20m
Yield Six servings
Number Of Ingredients 14
Steps:
- Place the beans and the water in a large pot, bring to a boil, reduce heat, cover partly and simmer until tender, about 1 1/2 hours. Drain and set aside. Heat the oil in a large, wide ovenproof pot over medium-low heat. Add the garlic and onions and saute until golden, about 7 minutes.
- Preheat the oven to 425 degrees. Stir in the tomatoes, thyme, salt and pepper and cook for 5 minutes. Stir in the beans, sage and wine. Add the ham hock bones, cover and cook for 20 minutes. Remove the bones from the pan and stir in the meat. Sprinkle the bread crumbs over the top and dot with butter. Bake for 15 minutes. Divide among 6 plates and serve.
HAM AND CHICKEN CASSEROLE
A creamy casserole with chicken, ham, noodles, and celery. Perfect for using that leftover Easter ham or other dinner leftovers in a quick, tasty family dish.
Provided by Jan Taylor
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium baking dish.
- Bring a saucepan of lightly salted water to a boil. Cook egg noodles in boiling water for 6 to 8 minutes, or until al dente. Drain.
- Melt butter in a saucepan over medium-low heat. Mix in flour, heating until bubbly. Slowly whisk in milk. Cook for 5 minutes, stirring constantly, or until thick and smooth. Remove the saucepan from heat. Mix in the noodles, chicken, ham, celery, salt, and pepper. Spoon the mixture into the prepared baking dish.
- Bake for 15 minutes in the preheated oven. Sprinkle with cheese and paprika, and continue baking for another 5 minutes. Serve hot!
Nutrition Facts : Calories 514.2 calories, Carbohydrate 20.7 g, Cholesterol 140.7 mg, Fat 32.9 g, Fiber 1.6 g, Protein 33.4 g, SaturatedFat 19.3 g, Sodium 1166.4 mg, Sugar 6.4 g
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