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CASSOULET WITH CHICKEN, PORK AND SAUSAGE


12 skinless, boneless chicken thighs, trimmed of excess fat and cut into bite-sized pieces
2 pounds of boneless country-style pork ribs or pork tenderloin, cut into bite-sized pieces
4 links of Evergood Hot Links, cut into bite-sized pieces
3 links of Evergood Kielbasa, cut into bite-sized pieces
6 slices bacon, fried and reserve the grease (save bacon for another use)
1 sweet onion, minced
6 cloves garlic, minced

1 heaping tablespoon tomato paste
4 carrots, peeled and diced
3 celery ribs, diced
4 cups chopped crimini mushrooms
3 cans (14.5 oz) low sodium chicken broth
1 1/2 cup dry white wine
1 (14.5 ounces) can diced tomatoes, flavored with basil, oregano and garlic, drained
4 sprigs fresh thyme or 1/4 teaspoon dried
2 bay leaves
1/4 teaspoon cloves
4 or 5 cans (15.5-ounce) cans great northern beans, drained and rinsed
4 cups Panko bread crumbs
1 cup freshly grated Parmesan cheese
1/2 cup butter, melted
Dry the chicken with paper towels, then season with salt and pepper.  Heat 2 tablespoons of the bacon grease in a large Dutch oven over medium-high heat until smoking.  Brown the chicken in bottom of pan, about 10 minutes.  Transfer to a plate, set aside.
Pat the pork dry with paper towels, then season with salt and pepper.  Add a few more tablespoons of the bacon grease in bottom of the Dutch oven.   Brown pork, about 10 minutes.  Transfer to plate and set aside.
In bottom of the Dutch oven melt 1 tablespoon butter and 1 tablespoon of the bacon grease until hot.  Add the celery, onion and carrots.  Cook until softened, about 5 minutes.  Stir in the garlic and tomato paste and cook for 30 seconds.  Stir in the broth, wine, tomatoes, thyme, bay leaves, and cloves, stirring well.  Return the chicken thighs and pork with any accumulated juices to the pot and submerge them in the liquid.  Bring to a boil, then reduce to a simmer, COVER, and cook for 40 minutes.  (You can make the cassoulet at this point one day in advance.  Refrigerate.  When you are ready to continue, heat the mixture up and continue with the steps below).
In a large pan (and I am talking large, like about 15 1/2 x 12-inch roasting pan) add the mixture.  Cover with foil.  Place in a pre-heated 375 degree oven and bake for 45 minutes.  While this is baking saute your mushrooms in a little bit of butter, and season with salt and pepper, set aside.  In a large skillet lightly brown the sausage and drain on paper towels to get rid of all the excess oil.  Add the beans and sausage to the mixture, then put back into oven and bake an additional 30 minutes.  Keep your eye on the cassoulet, the meat that is poking up out of the liquids may burn, so you might have to cover center with foil.  While it is baking for the second time mix together the panko crumbs, the Parmesan cheese and melted butter together until mixed well.  When it is done baking evenly sprinkle the bread crumbs on top.  Put back into oven for an additional 15 minutes or until the bread crumbs turn a nice golden brown.  Remove from oven and allow to sit for about 15 minutes.  Serve.  Makes approximately 20 servings.
Pair with some crusty French bread and a green salad.
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