QUICK CASSOULET
A great combination of beans, smoked sausage and vegetables in an easy one skillet meal. We've been making this so long I can't even remember where I first got the recipe. It's a staple when we go camping. My teenage daughter and her friends love it. Serve with a green salad and French bread.
Provided by Beth Stone Strachan
Categories Main Dish Recipes Casserole Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
- Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low. Simmer for 10 minutes, stirring occasionally until vegetables are tender.
- Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
Nutrition Facts : Calories 466.5 calories, Carbohydrate 40.9 g, Cholesterol 38.6 mg, Fat 22.4 g, Fiber 13.1 g, Protein 23.9 g, SaturatedFat 7 g, Sodium 1781 mg, Sugar 5.8 g
CHEF JOHN'S QUICK CASSOULET
We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
- Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
- Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
- Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
- Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
- Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
- Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
- Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
- Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
- Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.
Nutrition Facts : Calories 906.3 calories, Carbohydrate 72.2 g, Cholesterol 141.6 mg, Fat 44.2 g, Fiber 12.5 g, Protein 54.4 g, SaturatedFat 18.8 g, Sodium 2071.5 mg, Sugar 6.5 g
CAST-IRON SKILLET QUICK CASSOULET
Our amazing homage to the classic French dish that can take all day to cook is ready in about an hour. This version uses canned-bean liquid and breadcrumbs to mimic the unctuous texture, while chicken thighs replace the duck confit.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Position a rack in the highest level of the oven and preheat to 400 degrees F.
- Heat 2 tablespoons of the oil in a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes. Sprinkle the chicken thighs with salt and pepper and add them to the pan, skin side down, and lower the heat to medium. Cook, without turning, until the skin renders its fat, becomes brown and crisp and releases easily from pan, about 12 minutes.
- Move the thighs to the far edge of the pan, shingling them against the side so you can cook the vegetables. Add the carrot, onion, 2 of the garlic cloves and the pancetta and cook, stirring, until the vegetables are tender and translucent, about 6 minutes. Stir in 2 tablespoons of the breadcrumbs.
- Reserve 1/2 cup beans and mash them with a fork to make a chunky paste. Stir the remaining beans, chicken broth, thyme sprigs and bay leaves into the pan and season with pepper. Stir the mashed beans into the pan. Nestle the sausages and the chicken pieces into the bean mixture, placing chicken skin-side up. Bring to a simmer, place the skillet in the oven and cook until the chicken is cooked through and the sauce is thick, bubbling and has formed a skin, about 30 minutes.
- Remove the pan from the oven, and set the broiler to high.
- Grate the remaining 2 garlic cloves into a medium bowl with the remaining breadcrumbs and the chopped thyme. Add the remaining 1 tablespoon olive oil and stir with a fork to evenly coat. Sprinkle the breadcrumbs evenly over the cassoulet and broil until the breadcrumbs are golden and the sauce is bubbly and has formed sort of a crust, rotating the skillet so it evenly browns, about 5 minutes. Serve the cassoulet in the skillet.
QUICK PORK CASSOULET
Enjoy our Quick Pork Cassoulet, a tasty alternative to typical comfort food dishes. This Quick Pork Cassoulet has pork loin chops, kielbasa, fresh veggies and tender cannellini beans.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in large skillet on medium-high heat. Add chops; cook 2 min. on each side or until browned on both sides. Move to one side of skillet. Add kielbasa, carrots, onions and garlic; cook 2 min., stirring occasionally.
- Add broth, bay leaf and thyme; stir. Cover skillet with lid. Bring mixture to boil. Reduce heat to medium-low; simmer 25 min. or until chops are cooked through. Stir in beans.
- Mix flour and water. Add to ingredients in skillet; mix well. Cook 5 min. or until thickened, stirring frequently. Remove and discard bay leaf before serving.
Nutrition Facts : Calories 440, Fat 16 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 38 g
QUICK CHICKEN CASSOULET
Make and share this Quick Chicken Cassoulet recipe from Food.com.
Provided by wicked cook 46
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
- Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
- Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.
Nutrition Facts : Calories 708.5, Fat 18.9, SaturatedFat 3.9, Cholesterol 68.8, Sodium 863, Carbohydrate 95.9, Fiber 19.9, Sugar 6.1, Protein 45.4
QUICK PORK CASSOULET
Make and share this Quick Pork Cassoulet recipe from Food.com.
Provided by Aroostook
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet cook bacon over med.
- heat until almost crisp.
- Stir in meat, onion, garlic and thyme.
- S& P to taste.
- Cook 4 minutes.
- Add liquid and tomatoes and bring to boil.
- Cook uncovered for 10 minutes or until thickened.
- Add beans during the last 5 minutes or until heated through.
Nutrition Facts : Calories 365.6, Fat 8.7, SaturatedFat 2.9, Cholesterol 59.7, Sodium 314.8, Carbohydrate 38, Fiber 11.2, Sugar 5.6, Protein 29.6
QUICK CASSOULET
Well, this really isn't a perfect quick version of the wonderful French cassoulet, it is a really good recipe that my family enjoys. Having lived in France, I don't think there is such a thing as a quick cassoulet, but nonetheless, it is a good bean and sausage meal. I got it from All Recipes. It is great fall/winter dish and usually you'll have these ingredients on hand.
Provided by melintx
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet over medium-high heat. Add the carrots, celery, onion, and garlic; cook and stir for a few minutes, until the onion is transparent. Add the sausage to the skillet, and cook for a few more minutes to brown.
- Pour in the kidney beans, cannellini beans and tomatoes, and season with the bay leaves, thyme, salt and pepper. Cover, and reduce the heat to low.
- Simmer for 10 minutes, stirring occasionally until vegetables are tender.
- Remove bay leaves and discard. Sprinkle parsley over the top, and serve.
- Some good variations - use Herbs de Provence instead of the other herbs listed. Substitute white wine for some of the juice. Great Northern Beans also work instead of cannellini beans.
- Great as leftovers! Serve with bread.
Nutrition Facts : Calories 539.3, Fat 22.8, SaturatedFat 7.1, Cholesterol 38.7, Sodium 1726.1, Carbohydrate 55.9, Fiber 14.3, Sugar 8.7, Protein 30.1
QUICK CASSOULET
Vive la France! Real bistro cooking - quick and tasty. This one comes from the CANADIAN BEAN COUNCIL via Vicki Gabereau's CBC radio program. (On occasion, I have been known to double both the wine and the beans ... heck, I ALWAYS do it!)
Provided by Gerry sans Sanddunes
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large, lidded stovetop casserole, heat the oil over medium-high heat.
- Brown the chicken, and remove.
- Brown the sausage.
- Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
- Drain off the fat.
- Stir in the wine, bay leaf, thyme and pepper.
- Cover and simmer over low heat for 15-20 minutes, or until the chicken is no longer pink.
- Stir in the beans and heat through.
- Sprinkle parsley on top.
- NOTE: Instead of dry red wine, you can substitute 1/2 cup of chicken broth and 1 tbsp of red wine vinegar.
Nutrition Facts : Calories 506.9, Fat 23, SaturatedFat 6.9, Cholesterol 114.8, Sodium 1284, Carbohydrate 28.5, Fiber 5.7, Sugar 9.2, Protein 41.8
QUICK CASSOULET - USING LEFT OVER COOKED CHICKEN
Steps:
- 1. Preheat oven to 350 degrees F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside. 2. Meanwhile, heat oil in a 4- to 6-quart Dutch oven over medium heat. Add onions, carrot and garlic; cook, stirring often, until just beginning to color, about 5 minutes. 3. Add kielbasa and cook, stirring, until lightly browned, 3 to 5 minutes. 4. Add tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt and pepper; bring to a simmer. 5. Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes. 6. Sprinkle with parsley, if using, and serve.
QUICK AND EASY CASSOULET
Categories Soup/Stew Bean Bake Quick & Easy Low Cal Wheat/Gluten-Free Dinner Winter
Yield 8 People
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Mix all ingredients in ungreased 3-quart casserole. Cover and bake until carrots are tender, about 1 hour or until hot and bubbly. SLOW COOKER INSTRUCTIONS: Mix all ingredients in a 4-6 quart slow cooker and cook on low for 4-6 hours. NUTRITIONAL INFORMATION PER SERVING: Calories 190 (from Fat 15), Total Fat 2g (Saturated Fat 0.5g, Trans Fat 0g), Cholesterol 20mg, Sodium 930 mg, Total Carbohydrate 30g, Dietary Fiber 6g, Sugars 11g, Protein 13g, Vitamin A 60%, Vitamin C 15%, Calcium 8%, Iron 15% Naturally gluten free or prepared with gluten free ingredients Low Calorie - See more at: http://www.swbeans.com/recipes.cfm?id=140#sthash.TMWoUmZm.dpuf
QUICK CASSOULET
Steps:
- Heat oven to 400 Heat 2 tbsp oil in large skillet with lid Add sausage cook til browned Transfer to plate Add fennel and cook until soft about 3 min Add onion, carrot,garlic and thyme. Cook until almost tender about 2 minutes Add flour stir til well covered stir in beans and tomatoes Season with salt and pepper Cover. Reduce heat to medium-low cook until veggies tender 8-10 min Return sausage cook until heated thru about 2 min Meanwhile in small bowl toss bread and remaining 1 tbsp oil Arrange on baking tray bake until golden 6-8 minutes Top cassoulet with bread and serve
QUICK CASSOULET
Make and share this Quick Cassoulet recipe from Food.com.
Provided by wife2abadge
Categories Chicken Breast
Time 25m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Spray a large skillet with nonstick spray and place over med-high heat.
- Add onion, carrots, celery, and garlic and cook until tender, about 7 minutes.
- Rise chicken, pat dry, and cut into bite-sized pieces.
- Add chicken to skillet and cook & stir until tender, about 3 minutes.
- Stir in remaining ingredients and reduce heat to med-low.
- Cook five minutes, stirring occasionally.
Nutrition Facts : Calories 323.1, Fat 2.8, SaturatedFat 0.8, Cholesterol 34.7, Sodium 626.6, Carbohydrate 47.4, Fiber 11.2, Sugar 13.7, Protein 28.6
QUICK AND EASY CASSOULET
Number Of Ingredients 10
Steps:
- 1. Skin and bone uncooked chicken breasts cut into 1-inch pieces. Saute chicken, onion, and garlic in oil in heavy saucepan until onion is tender and chicken lightly browned. Stir in remaining ingredients, cover and simmer 15 minutes or longer.
Nutrition Facts : Nutritional Facts Serves
QUICK CASSOULET STUFFED BREAD MELTS
Steps:
- Preheat the oven to 200°F.
- Crisp the bread in the low oven, remove, and split lengthwise. Hollow it out and cut each half in half again across, making 4 bread boats. Switch the broiler on and place a rack 8 inches or so from the heat.
- If you are using cooked sausage, finely chop it. For raw Italian, cut open a couple of links. Heat a large nonstick skillet over medium-high heat. Add the EVOO and the sausage; brown cooked sausage for 2 minutes, and brown and break up raw sausage into small bits, 5 minutes. Add the carrots, onions, garlic, bay leaf, and thyme and cook for 5 minutes more. Add the beans and stir to combine. Season the quick cassoulet with salt and pepper. Deglaze the pan with the wine or stock, scraping up the good bits. Reduce the heat to low and simmer over very low heat for 2 to 3 minutes to combine the flavors. If the mixture sticks at all, add a bit more wine or stock, but do not make the mixture wet. It should be starchy and thick.
- Fill the bread boats with the cassoulet. Top with cheese, folding the slices to fit. Melt the cheese under the broiler and garnish each open-face stuffed sandwich with a little parsley. Serve with a fork and knife.
QUICK CHICKEN CASSOULET WITH ARTICHOKE AND OLIVES
French country cassoulet with a Greek twist.
Provided by garp916
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium-high heat. Stir in the chicken breast, and cook 3 minutes, stirring occasionally. Add the garlic, and continue cooking until the chicken has turned golden brown on all sides. Pour in the white wine, and simmer for 1 minute, then stir in the chicken stock, great Northern beans, spinach, artichokes, olive, tarragon, and the whole rosemary sprig. Season with ground black pepper.
- Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. Remove the rosemary sprig before serving.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 58.4 g, Cholesterol 39.1 mg, Fat 9.1 g, Fiber 15.3 g, Protein 35.3 g, SaturatedFat 1.6 g, Sodium 753.1 mg, Sugar 0.7 g
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