How To make Crockpot Chicken/Sausage Cassoulet
Ingredients
1
each
lima beans, package, frozen
1
cup
tomato juice
1
each
carrot, chopped, 1/2 inch pieces
1
each
celery stalk, chopped, 1/2 inch pieces
1
each
onion, chopped
1
each
garlic clove, minced
1
each
bay leaf
1
teaspoon
chicken bouillon granules
1/2
teaspoon
basil, dried, crushed
1/2
teaspoon
oregano, dried, crushed
3
each
chicken breasts, boneless
3
each
chicken drumsticks
8
oz
smoked kielbasa
Directions:
Place carrots, limas, celery and onions on bottom of crockpot which has been sprayed with nostick spray. Combine herbs, juice and bouillon and add to vegetables. Place chicken on top of vegetables. Cut sausage into pieces. Put chicken and sausage on top of vegetables. Cover crockpot and cook on Low heat for 10 hours or on high for 5 hours. Remove bay leaf before serving.
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Instant Pot Cassoulet | Hearty Stew of Beans, Sausages, Chicken, and Salt Pork
Cassoulet is traditionally made with duck confit, and takes about 2 days to make. But the whole point of the Instant Pot is getting things done much faster without sacrificing the flavor. You can substitute any meats that you have, the ones below were just what I happened to find conveniently at my local grocery store.
My favorite things about the final dish are the deep flavors from the herbs running throughout (especially thyme) and the crunchy and buttery toasted panko crumbs that go on top.
Today’s Ingredients:
2 TB butter
2 TB extra virgin olive oil
2 cups panko bread crumbs
6 oz salt pork, chopped
1 lb hot Italian sausage, sliced
1 lb chicken, cubed
8 oz smoked sausage, sliced
1 small onion, chopped
1 large shallot, chopped
3 large garlic cloves, minced
½ cup white wine
14 oz canned cannellini beans, rinsed and drained
14 oz canned fire-roasted tomatoes, undrained
1 cup chicken stock
1 TB dried parsley
2 tsp dried sage
2 tsp dried rosemary
2 tsp dried thyme
1 tsp black pepper
fresh parsley, chopped
1. Melt butter with olive oil and toast the panko until it’s nicely browned. Keep stirring to prevent burning. Set aside to use as topping at the end
2. Brown each of the meats in turn just enough to get a bit of color – about 4-6 minutes each. Remove to a side bowl.
3. Sweat onion and shallot for a few minutes before adding garlic and wine. Scrape up all the tasty bits on the bottom of the pot.
4. Add all other ingredients except parsley and return the meats to the pot. Give it a stir and lock the lid.
5. Cook on manual/high for 15 minutes with a 10-minute natural pressure release before quick-releasing the remaining pressure.
6. Stir and serve in a bowl topped with the toasted panko and chopped parsley.