Wednesday, January 23, 2013

Quick & Easy Cassoulet

Traditionally VERY time consuming this French Cassoulet has been transformed to fit our American fast paced lifestyles. 
 How-to Video:




Ingredients Serves 4
2 chicken breasts cut in half or 4 thighs
3 sausages
1 can white beans rinsed and drained
1 can pinto beans rinsed and drained
1 teaspoon salt & ½ teaspoon pepper
1 celery stock chopped
A carrot chopped
1 onion chopped
2 cloves garlic chopped
2 T fresh oregano chopped
1 cup chicken stock
1 ½ cup crushed tomatoes
4 slices bacon
2 cups panko
1 teaspoon porcini powder
1 teaspoon dried oregano
1 teaspoon onion powder
¼ cup melted butter
Brown sausages and set aside
Brown chicken and set aside
Drain fat from pan and then sauté onion, carrot, garlic, oregano and celery until onion is translucent
Add the chicken stock and reduce by 1/3
Add the tomatoes salt and pepper
Add the beans and then nestle the chicken and sausages into the sauce
Cover and bake for 50 minutes in preheated 425F oven
Cut bacon into matchstick size pieces and cook until crisp.
Drain and set aside
 In a medium bowl combine the panko, dried oregano, onion powder, bacon and melted butter
Raise oven temperature to 500
Spread topping over cassoulet
Bake uncovered for another 8-10 minutes

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