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.
Nutrition Facts : Calories 620 kcal, Carbohydrate 24 g, Cholesterol 172 mg, Fiber 4 g, Protein 54 g, SaturatedFat 11 g, Sodium 1372 mg, Sugar 6 g, Fat 32 g, ServingSize Makes 12 portions, UnsaturatedFat 0 g
CHICKEN, SAUSAGE AND PEPPERS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a large skillet over medium-high heat. Cook the sausage until golden, about 2 minutes. Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.
- Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. Add the broth and bring to a gentle simmer. Cover and cook until the sausage and chicken are cooked through, about 5 minutes.
- Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. Remove from the heat and stir in the remaining 1 tablespoon butter. Pour the sauce over the chicken mixture.
CHICKEN WITH SAUSAGES A L'ESPAGNOLE
Provided by Pierre Franey
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Sprinkle the breast halves with salt and pepper.
- Prick the sausages all over with the tines of a two-pronged fork.
- Heat the oil in a large, heavy skillet and add the breast pieces, skin side down. Cut each sausage in half crosswise and add the pieces to the skillet. Cook the chicken pieces 5 minutes and turn. As the chicken cooks, turn the sausage pieces often. Continue cooking about 2 minutes, then scatter the mushrooms over all. Cook, stirring occasionally, about 5 minutes longer. Carefully pour off the fat from the skillet, discard fat.
- Sprinkle the prosciutto, onion and garlic over all and stir to blend. Add the bay leaf, thyme and saffron. Stir in the wine, tomatoes and broth. Bring to a boil, cover closely and cook about 5 minutes. Add the clams and olives, cover and continue cooking until the clams open, 5 to 10 minutes. Remove bay leaf and serve the dish with rice.
Nutrition Facts : @context http, Calories 485, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 23 grams, Fiber 3 grams, Protein 36 grams, SaturatedFat 5 grams, Sodium 1460 milligrams, Sugar 6 grams, TransFat 0 grams
ITALIAN SAUSAGE AND CHICKEN
This looks like a yummy recipe. I clipped it out of a Family Circle mag and cant wait to try it myself!
Provided by Miss Diggy
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a nonstick skillet brown the sausage (apprx 8 minutes).
- Then remove onto a plate.
- Then put in chicken and cook for 5 minutes, turning once.
- Put on plate with sausage.
- Heat oil in the skillet and add the garlic and rosemary and saute for 1 minute.
- Then add potatoes and water and cover and cook for 15 minutes.
- Then push potatoes over to the side of skillet and add back in the chicken and sausage.
- Add in the salt, pepper, wine, vinegar, and red peppers.
- Cover and cook an additional 35 minutes, when chicken registers 170*.
- Take chicken and sausage back out onto plate, and cover.
- Cover skillet back up and cook potatoes, until they are tender (apprx 8 minutes).
- Pour over chicken.
Nutrition Facts : Calories 463.9, Fat 21.1, SaturatedFat 6.5, Cholesterol 107.9, Sodium 1124.5, Carbohydrate 27.6, Fiber 3.5, Sugar 4.8, Protein 38.8
ONE-POT CHICKEN WITH SAUSAGE AND POTATOES
Cooking a few ingredients together is an easy route to a great supper. This one delivers robust flavor at its best.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 50m
Number Of Ingredients 9
Steps:
- In a large Dutch oven or heavy pot, heat oil over medium-high. Add sausage and cook, stirring occasionally, until brown all over, about 4 minutes. With a slotted spoon, transfer sausage to a dish. Season chicken on both sides with salt and pepper and add to pan, meaty side down. Cook until golden brown on both sides, 10 minutes, flipping once. Transfer chicken to dish with sausage.
- Add onion, potatoes, and celery to pot and season with salt and pepper. Cook, stirring often, until onion is soft, 3 to 5 minutes. Return sausage and chicken, meaty side up, to pot and add 1 cup water. Bring to a boil, then cover and reduce heat to low. Simmer until potatoes are tender and chicken is cooked through, about 20 minutes.
- Remove lid and increase heat to high; boil until liquid is reduced to 1/2 cup, 5 minutes. Transfer chicken to a platter. Add vinegar and oregano to vegetables and sausage and stir to combine. With slotted spoon, transfer vegetables and sausage to platter with chicken and top with celery leaves. Transfer sauce to a gravy boat and serve alongside chicken.
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