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
STEWED CHICKEN WITH ANDOUILLE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cut each chicken thigh into quarters (or 1 1/2-inch pieces, if large). Pat dry and season with 1 teaspoon salt. Heat the vegetable oil in a large skillet over medium-high heat. Add the sausage and cook, stirring, 1 minute. Add the chicken in a single layer and cook undisturbed until browned, about 4 minutes. Continue to cook, stirring occasionally, until the chicken is golden brown all over, about 5 more minutes. Sprinkle the flour over the chicken and cook, stirring, 1 minute.
- Stir in the broth and potatoes and bring to a boil. Reduce the heat and simmer, covered, until the potatoes are just tender, about 10 minutes. Stir in the okra and cook, covered, until the chicken and potatoes are cooked through, 5 to 10 more minutes. Remove from the heat and stir in the lime juice and cilantro.
Nutrition Facts : Calories 397, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 183 milligrams, Sodium 895 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 47 grams
CHICKEN AND SAUSAGE STEW
Great meat and potato meal given to me by a bunch of firemen. Chicken, sausage and potatoes have a great crunch and yummy flavor.
Provided by DawnNJ
Categories Stew
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Coat bottom of 13x9 baking dish with olive oil.
- Slice onion and add to baking dish with the minced garlic.
- Place chicken, sausage and potatoes in pan.
- Sprinkle with spices.
- Bake at 425 degrees for 1 1/2 hours.
- Turn chicken, sausage and potatoes halfway through baking time.
Nutrition Facts : Calories 1411.9, Fat 75.7, SaturatedFat 23.6, Cholesterol 353.6, Sodium 1798.8, Carbohydrate 84.2, Fiber 10.1, Sugar 6, Protein 94.7
SPANISH-STYLE CHICKEN AND SAUSAGE
A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad.
Provided by QueenCampbell
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
- Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
- Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 29.2 g, Cholesterol 34.6 mg, Fat 10.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 944.6 mg, Sugar 4.5 g
CHICKEN, SHRIMP, AND SAUSAGE STEW
Make and share this Chicken, Shrimp, and Sausage Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 2h22m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large Dutch oven, saute sausage for about 4 minutes or until browned.
- Transfer sausage to a large bowl.
- Sprinkle chicken thighs with salt and pepper.
- Add chicken to Dutch oven and saute until browned on each side.
- Transfer chicken to the bowl with the sausage.
- Discard all but 1 tablespoon of drippings.
- Add onions and peppers to Dutch oven; saute for 15 minutes or until soft and golden brown.
- Add garlic, oregano, thyme and paprika; saute for 2 minutes.
- Return sausage and chicken to Dutch oven.
- Add tomatoes with juice, chicken broth, and wine.
- Bring mixture to a boil.
- Reduce heat; cover and simmer for 25 minutes or until chicken is cooked.
- Uncover pot and simmer for 40 minutes or until chicken is very tender and liquid is reduced to desired consistency.
- Add shrimp and simmer about 5 minutes or until no longer pink.
- Season to taste with salt and pepper.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love