Chicken and biscuit French Cassoulet Recipe
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Cassoulet is a classic of French country cuisine and the most popular in the South-West, especially among the Tulus and Carcassone's where it originated.
The traditional casserole uses several types of meat, usually duck, pork and spicy sausages. This chicken and sausage corps recipe is a modern refresher on the classic style and creates a particularly sophisticated and developed flavour by preparing certain ingredients separately and then together. The result is an irresistible, hearty stew.
Don’t miss the ingredients in this recipe, everything goes if you follow the step-by-step instructions.
Certify classic French chicken and baked Cassoulet with crusty French bread for a truly authentic experience.
What you need
1 pound dried cast beans , soaked and rinsed 1 teaspoon salt 1/4 teaspoon ground black pepper 1 pound bacon ( bacon bits ) 2 large white onions, peeled, halved and cut 1 kg pork sausage 1 1/2 kilo boneless chicken breast, cut into 1-inch pieces 1 kilo chicken legs 2 pounds tomatoes. Vegetable Recipes, sliced and chopped 1 cup dry white wine 1 quart chicken stock 1 bunch garlic 3 cloves garlic, chopped 1 teaspoon tomato paste 3/4 teaspoon salt 1/4 teaspoon black pepper 2 carrots peeled and cut crosswise into 1/4 inch slices 1/2 cup breadcrumbs 1 teaspoon chopped fresh parsley 1/2 teaspoon finely chopped fresh thyme 4 teaspoon butter, melted
How to make
Place the beans in a large saucepan and cover with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to 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 is absorbed, about 25 minutes. Remove the beans from the heat, drain and discard any other liquid, and set the beans aside.
In a large medium skillet over medium heat, cook the figs for 5 minutes, until browned. Transfer them to a plate. Add the onions to the pan and cook for 10 minutes until they turn golden brown. Transfer them to a baking tray. Brown the sausage and transfer it to a bowl.
Preheat the oven to 350F. Drain all but 4 tablespoons of fat from the pan. Add the chicken breasts to the fat and brown them over medium-high heat. Transfer the chicken to a bowl with the sausage. Brown the chicken legs in a bottle and transfer them to the bowl.
In a large whipped cream bowl, combine giblets, onion, sausage, chicken pieces and legs, tomatoes, wine, chicken fillet, garlic, tomato paste, 3/4 teaspoon salt and 1/4 teaspoon ground black pepper. Cover with a lid or foil and bake in a skillet for 25 minutes. Add the carrot to the pan, cover and cook for another 20 minutes.
Add the reservoirs from the frozen sauce and gently stir the mixture. Shaking the bowl a little, add the breadcrumbs, parsley and thyme melted butter. Sprinkle the seasoned breadcrumbs over the biscuit and bake, uncovered, for 1 hour. Discard the bundle in the oven and serve hot with the cosmetics.
This chicken and sausage biscuit recipe makes 12 generous servings.
