The Best Chicken, Sausage and Bean Stew | Chef Jean-Pierre
Hello There Friends, Recently, I prepared a delightful Traditional Cassoulet. Many of you expressed concerns regarding the availability of the ingredients or the time consuming process of cooking it. I completely understand your perspective! Allow me to demonstrate how effortless it can be to make it! Join me in learning the simplified version of Cassoulet, and I am certain you will adore it. Let me know what you think in the comments below!
RECIPE LINK:
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VIDEOS LINKS:
Traditional Cassoulet:
Duck Confit:
How To Thicken Anything (Roux):
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PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven:
❤️ Woll Non-Stick Fry Pan:
❤️ Garlic Olive Oil:
❤️ Double Mesh Strainer:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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Why Duck Cassoulet is the Ultimate Comfort Food
This classic French Duck Cassoulet Recipe is slow-cooked beans with vegetables and herbs that are then baked with duck confit and sausage for an unbelievable meal. Duck cassoulet is easily in my top 3 all-time favorite dishes to eat.
Ingredients for this recipe:
• 2 tablespoons olive oil or duck fat
• 1 pound pork belly, cut into 1” cubes
• 4 pork sausages
• 1 large peeled medium-diced yellow onion
• 1 large or 2 medium peeled medium-diced carrots
• 2 medium-diced ribs of celery
• 10 finely minced garlic cloves
• 1/3 cup quartered cherry tomatoes
• 1 cup dry white wine
• 6 cups chicken stock
• 4-5 parsley stems and leaves
• 8-0 fresh thyme sprigs
• 1 bay leaf
• 4 duck confit legs
• coarse salt and fresh cracked pepper to taste
Serves 8
Prep time: 30 minutes
Cook time: 4 hours 25 minutes
Procedures:
1. Cover the beans in a container with 4 to 6 inches of cold water. Cover and let them sit for 12 to 24 hours or overnight.
2. Add oil or duck fat to a large Dutch oven pot over medium-low heat.
3. Place in the pork and cook for 12 to 15 minutes or until lightly browned and some of the fat has been rendered. Set them to the side on a plate or bowl.
4. Add the sausages, turn the heat to medium, and sear for 3 to 4 minutes per side or until lightly browned. They do not need to be cooked through. Set them aside.
5. Stir in the onions and cook over low to medium heat for 25 to 30 minutes or until well browned. Come back and stir them every 5 to 7 minutes.
6. Add the carrots and celery, and sauté over medium heat for 2 to 3 minutes.
7. Stir in the garlic and cook just until it becomes fragrant, which takes about 30 to 45 seconds.
8. Next, stir in the tomatoes and cook for a further 1 minute.
9. Deglaze with white wine and cook until most of it has been absorbed into the vegetables. There may be a few tablespoons left, which is fine.
10. Strain the beans and add them to the pot with lightly browned pork, chicken stock, parsley, thyme, bay leaves, salt, and pepper.
11. Bring the beans to a boil over high heat, then cover and simmer over low heat for 1 hour or just until tender.
12. Remove the lid and place in the sausage and duck confit by slightly pressing them through the beans and vegetables so they are not all sitting on the top.
13. Bake in the oven for 1 ½ to 2 hours at 375° on a rack in the lower third section.
14. Serve in the pot or separately in bowls.
Easy French Cassoulet Recipe
Easy French Cassoulet Recipe
This comforting French Cassoulet recipe has juicy chicken, sausage, bacon and white beans that simmer away in a broth spiked with onion, garlic and herbs.
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CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
1 tbsp olive oil
1/2 lb pork belly (cut into half inch pieces)
2 lbs chicken thighs (bone-in, skin on)
kosher salt
black pepper
1 lb turkey sausage (See Note 1)
1 large onion, diced
4 cloves garlic, minced
1 tsp ground clove
2 stalks of celery, chopped into 1 inch pieces
3 carrots, peeled and chopped into 1 inch pieces
4 15 oz cans white cannellini beans, drained
32 oz chicken stock
1 bunch thyme (12 pieces), tied
2 bay leaves
1/4 cup fresh parsley, chopped
Instructions
Preheat oven to 300°F.
Season chicken liberally on skin sides with kosher salt and black pepper. Set aside.
In a large skillet over medium high heat add the oil and brown the pork belly pieces. When golden brown and crispy, remove with slotted spoon and set aside.
Place the chicken thighs skin side down and sear until a golden brown for several minutes. Turn and brown the other side. Remove from skillet and set aside.
Brown the sausages on both sides in same skillet. Remove and set aide.
Add the onion to the skillet and sauté for several minutes. Season with salt and pepper. Add the garlic and ground clove and cook another minute. Add the celery and carrots and cook for 3 minutes, scraping up the bottom of pan for any browned bits.
Spread the sautéed vegetables to a large roasting pan, Dutch oven or casserole dish. Add the beans and chicken stock. Next add the cooked meats and any pan juices, pressing them into the beans and vegetables. Add the thyme bundle and bay leaves.
Cook, uncovered for 1 hour and 15 minutes.
Remove thyme bundle and bay leaves. Season to taste. Place a chicken piece, a sausage and scoop of beans with vegetables on to each plate. Sprinkle with chopped parsley and serve with crusty French bread.
Notes
1. I used a spicy Louisiana turkey sausage, but feel free to use any turkey or pork sausage. Using a fork, prick several holes in the sausage on both sides.
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Super Easy Cassoulet Recipe
Super easy cassoulet recipe for an indulgent tasting meal without the slaving over the stove.
Full recipe here -
Cooking Cassoulet with Ariane and D'Artagnan
Ariane Daguin, founder and owner of D'Artagnan, makes her cassoulet recipe with the signature kit available at dartagnan.com. This classic French dish is a comfort food favorite consisting of beans and preserved meats cooked together for hours. Cassoulet is easier than it looks - all you need is time to make this flavorful one-pot meal.
Find all the ingredients you need in our cassoulet recipe kit:
Get our traditional cassoulet recipe here:
Rach's One-Pan Cheater's Cassoulet
Watch Rachael show you how to make her cassoulet rip-off with canned beans, boneless chicken + demi-glace (and baguette instead of a breadcrumb topping).