Best Sausage And Chicken Cassoulet Recipes

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.

CASSOULET OF LENTILS WITH CHICKEN, SAUSAGE AND PORK

Steps:

• Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
• Add lentils, bay leaf and thyme and saute approximately 1 more minute.
• Add chicken stock.
• Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
• Cut the chicken and pork meat into 1 inch cubes.
• Slice the sausage into 1/2 inch thick slices.
• Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
• Remove chicken and pork from pan and sear sausages.
• Saute mushrooms separately with butter.
• Return lentils to heat.
• Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
• Add chopped chives for garnish.

SAUSAGE AND CHICKEN CASSOULET

Steps:

• Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
• Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.
• In ungreased 13x9-inch (3-quart) glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
• Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.

CONFIT CHICKEN THIGH AND ANDOUILLE SAUSAGE CASSOULET

Steps:

• For the chicken confit:
• Preheat oven to 225°F. Season chicken with salt and pepper and place in a small Dutch oven or other heavy pot. Arrange garlic, shallots, thyme, bay leaves, and juniper berries around chicken; drizzle oil over. Bring to a very low simmer over medium-low heat, cover, and transfer to oven. Cook until meat is very tender, 2-2 1/2 hours. Let cool in oil (preferably overnight).
• For the cassoulet:
• Preheat oven to 350°F. Heat 1/3 cup oil from chicken confit in a large skillet over medium. Add onion and garlic; cook, stirring occasionally, until very soft, 10-12 minutes. Squeeze garlic cloves from chicken confit from their skins into skillet and add tomatoes, crushing with your hands. Bring to a boil and cook, stirring occasionally, until liquid is evaporated, about 5 minutes. Add beans and their cooking liquid. Skim off remaining fat from chicken confit and pour juices (about 1/2 cup) into skillet (reheat fat in pot just enough to loosen juices underneath if needed). Bring to a simmer; season with salt and pepper.
• Transfer bean mixture to a 2-2 1/2-qt. baking dish. Nestle chicken into beans, leaving as much skin exposed as possible, then tuck sausage and shallots from confit chicken around. Cook until chicken skin is very crisp and cassoulet is nicely browned, about 2 hours.
• Pulse bread in a blender or food processor to medium-fine crumbs. Toss crumbs in a small bowl with 1 Tbsp. oil from confit chicken (use remaining oil for sautéeing vegetables); season lightly with salt. Top cassoulet with breadcrumbs and cook until they are golden brown, 20-25 minutes.
• Do Ahead
• Chicken can be cooked 3 days ahead. Cover and chill.

CHICKEN, WHITE BEAN AND SAUSAGE CASSOULET

Steps:

• Set a Dutch oven over medium-high heat, and add the olive oil to the pan.
• Season the chicken with 2 teaspoons of the Creole seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
• Place the chicken in the pan and sear until well browned, about 4 to 5 minutes.
• Turn over and sear on the second side for an additional 4 to 5 minutes.
• Remove the chicken pieces from the pan and set aside.
• Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes.
• Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes.
• Add the garlic and saute until fragrant, about 30 seconds.
• Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer.
• Cook the beans for 1 hour.
• Add the chicken back to the pan, and season with the remaining Creole seasoning, salt and pepper.
• Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour.
• Stir in the chopped parsley.

CONFIT CHICKEN THIGH AND ANDOUILLE SAUSAGE CASSOULET

Steps:

• Chicken Confit. Preheat oven to 225°. Season chicken with salt and pepper and place in a small Dutch oven or other heavy pot. Arrange garlic, shallots, thyme, bay leaves, and juniper berries around chicken; drizzle oil over. Bring to a very low simmer over medium-low heat, cover, and transfer to oven. Cook until meat is very tender, 2-2½ hours. Let cool in oil (preferably overnight). Do Ahead: Chicken can be cooked 3 days ahead. Cover and chill.
• Cassoulet. Preheat oven to 350°. Heat ⅓ cup oil from chicken confit in a large skillet over medium. Add onion and garlic; cook, stirring occasionally, until very soft, 10-12 minutes. Squeeze garlic cloves from chicken confit from their skins into skillet and add tomatoes, crushing with your hands. Bring to a boil and cook, stirring occasionally, until liquid is evaporated, about 5 minutes. Add beans and their cooking liquid. Skim off remaining fat from chicken confit and pour juices (about ½ cup) into skillet (reheat fat in pot just enough to loosen juices underneath if needed). Bring to a simmer; season with salt and pepper. Transfer bean mixture to a 2-2½-qt. baking dish. Nestle chicken into beans, leaving as much skin exposed as possible, then tuck sausage and shallots from confit chicken around. Cook until chicken skin is very crisp and cassoulet is nicely browned, about 2 hours. Pulse bread in a blender or food processor to medium-fine crumbs. Toss crumbs in a small bowl with 1 Tbsp. oil from confit chicken (use remaining oil for sautéeing vegetables); season lightly with salt. Top cassoulet with breadcrumbs and cook until they are golden brown, 20-25 minutes.

CHICKEN AND SAUSAGE CASSOULET

Steps:

• 1. In crock pot, combine un-drained beans, tomato juice, carrots, celery, onion, garlic, bay leaves, bouillon, basil, and oregano.
• 2. Place frozen chicken atop bean mixture.
• 3. Cut sausage in half lengthwise and slice. Place atop chicken.
• 4. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours.
• 5. Remove bay leaves.

CHICKEN, FENNEL AND SAUSAGE "CASSOULET"

Steps:

• Preheat oven to 425 Season chicken with salt and pepper. In a cast iron dutch oven on cooktop, saute the chicken and sausage in olive oil till brown (about 5-8 min a side). Add and remove chicken as each is browned not to crowd the pan. Place chicken on plate. Add fennel and purple onion and saute till tender. Place chicken back on pan and add artichoke hearts, chicken broth, and tarragon. Cover and braise in the oven for 20-30 minutes. Time depends on thickness of the chicken. Serve in a wide bowl, placing a slice of thick harvest bread and chicken, vegetables and sauce on top.