Poulet et conj saucisse cassoulet Chicken and Sausage Casserole
From rescue_ranger 15 years ago
- 240 minutes to make
- Serves 12
This chicken and sausage casserole recipe is a modern update on the classic white bean cassoulet from Toulouse. This version evokes particularly complex and developed flavors by cooking certain ingredients separately, and then together. Read more The result is an irresistible, hearty stew. See less
Ingredients
- 1 pounds dried white beans, soaked, sorted, and rinsed shopping list
- 1 teaspoon salt shopping list
- 1/4 teaspoon ground black pepper shopping list
- 1 pound lardons (bacon strips) shopping list
- 2 large white onions, peeled, halved, and cut into shopping list
- 1 pound bulk pork sausage shopping list
- 1 1/2 pounds boneless chicken breast, cut into 1-inch pieces shopping list
- 1 pound chicken legs shopping list
- 2 pounds tomatoes, seeded and chopped shopping list
- 1 cup dry white wine shopping list
- 1 quart chicken stock shopping list
- 1 bouquet garni {see note in preparation} shopping list
- 3 cloves garlic, chopped shopping list
- 1 tablespoon tomato paste shopping list
- 3/4 teaspoon salt shopping list
- 1/4 teaspoon black pepper shopping list
- 2 carrots, peeled and cut crosswise into 1/4-inch slices shopping list
- 1/2 cup bread crumbs shopping list
- 1 teaspoon finely chopped fresh parsley shopping list
- 1/2 teaspoon finely chopped fresh thyme shopping list
- 4 teaspoons melted butter shopping list
How to make it
- 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 additional 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 350F. 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 and 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 casserole, 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 bread crumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned bread crumbs over the casserole and bake it, uncovered, for 1 hour.
- Discard the bouquet garni and serve the cassoulet hot.
- This chicken and sausage cassoulet recipe makes 12 large servings
- Bouquet Garni
- 1 bay leaf
- 3 sprigs thyme
- 4 large sprigs parsley (including stalks)
- 10 cm (4 inch) piece celery stalked with leaves
- two 10 cm (4 inch) pieces leek (green part)
- Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.
People Who Like This Dish 6
- raddad Nowhere, Us
- glbaskin Nowhere, Us
- lunasea Orlando, FL
- jenniferbyrdez Kenner, LA
- luisascatering Burlingame, CA
- momo_55grandma Mountianview, AR
- lasaf St. Paul, MN
- binky67 Ellicott City, MD
- minitindel THE HEART OF THE WINE COUNTRY, CA
- rescue_ranger New Baltimore, VA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 6 people-
awsome high5 recipe thanks
momo_55grandma
in Mountianview loved it
-
Wow, this is so much like my recipe! (link below) We have very similar taste :-)
http://www.grouprecipes.com/65746/cassoulet.html
luisascatering
in Burlingame loved it
-
Love cassoulet's and this is making my mouth water. Excellent!
jenniferbyrdez
in kenner loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 8
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "