Chicken Cassoulet Soup Recipes

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.

Steps:

• Sauté onion and kielbasa in heavy large saucepan over medium heat until onion is soft and sausage is light brown, about 8 minutes. Add thyme and stir 1 minute. Add wine and boil until slightly reduced, about 2 minutes. Mix in broth, 1 cup beans and goose or turkey. Mash remaining beans to coarse puree; add to soup. Partially cover pan and simmer soup until flavors blend, stirring occasionally, about 10 minutes. Season to taste with salt and pepper. Sprinkle parsley over and serve.

Steps:

• Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
• In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
• In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.

Steps:

• Heat 1 T olive oil in a large skillet with an ovenproof handle, over high heat until hot. Reduce the heat to med-high. Season the chicken with salt and pepper to taste and add it to the skillet, skin side down; cook for 3 to 4 minutes or until browned. Turn the chicken and cook the other side for 3 to 4 minutes or until browned.
• Meanwhile, finely chop the onion (about 1 C). Finely chop the rosemary (about 1 1/2 t) and the thyme (about 1 1/2 t). Combine the rosemary and thyme in a bowl. Press the garlic (about 1 T plus 1 t) into the bowl. Rinse and drain the beans then mash 1 C of the beans into a separate small bowl with a fork.Set the rest of the whole beans aside. Cut the kielbasa in half lengthwise and then crosswise into 1/2 inch thick pieces.
• Remove the chicken to a plate and drain off all but 1 T of the fat from the skillet. Reduce heat to med-low and add the onions and cook for 5 minutes or until it has softened. Add the herb and garlic mixture and cook for 2 minutes. Add the red wine and simmer over low heat until it has reduced by half.
• Return the chicken to the skillet along with any juices that have accumulated on the plate. Add the kielbasa, chicken stock, both the mashed beans and the whole beans and the mustard. Bring the mixture to a simmer. Cover the pan and simmer for 15 minutes, or until the chicken has just cooked through. While the chicken is cooking, preheat the broiler.
• Toss the bread crumbs with the remaining 1 T olive oil. Remove the lid from the skillet and season the mixture with salt and pepper to taste. Sprinkle the bread crumbs evenly over the top. Put the skillet under the broiler, about 4 inches from the heat source, and broil for 45 to 60 seconds, or until the crumbs are golden. When you serve the cassoulet, sprinkle the toasted bread crumbs over each serving.

Steps:

• Sauté onion and sausage in large saucepan until browned.
• Add thyme, stir one minute.
• Add wine, boil until slightly reduced, about 2 minutes.
• Stir in broth, 1 cup of the beans, and the chicken.
• Mash the rest of the beans and add to pot.
• Partially cover and simmer for 10 minutes.
• Season to taste with salt and pepper, garnish with chopped parsley.

Steps:

• Heat olive oil in a large skillet over medium heat and cook bacon until crisp and brown, turning often, about 10 minutes. Remove bacon and drain on paper towels; crumble when cool. Set bacon aside.
• Cook and stir onion in the same skillet until translucent, about 5 minutes. Stir in chicken, sausage, garlic, thyme, bay leaves, and black pepper; cook until chicken pieces are browned, 5 to 8 minutes. Stir in tomato paste.
• Transfer chicken mixture to a slow cooker and stir in crumbled turkey bacon, great Northern beans, and diced tomatoes. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours. Sprinkle with parsley before serving.