Poulet Et Conj Saucisse Cassoulet Chicken And Saus... Recipe

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Poulet Et Conj Saucisse Cassoulet Chicken And Saus...
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Ingredients
21
Count
Nutrition
545
Calories
Total time
240
Minutes
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Ingredients:

Directions:

  1. Place the beans in a large saucepan and cover them with cold water. Bring the beans to a gentle simmer over medium heat. Cover and cook them until they begin to turn 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 has absorbed, about 25 additional minutes. Remove the beans from the heat, drain and discard any additional liquid, and set the beans aside.
  2. In a large skillet over medium-high heat, cook the lardons for 5 minutes, until they turn brown. Transfer them to a plate.
  3. Add the onions to the pan and sauté them for 10 minutes, until they turn light golden brown. Transfer them to the plate with the lardons.
  4. Brown the sausage and transfer it to a bowl.
  5. Preheat the oven to 350F. Drain all but 4 tablespoons of the fat from the skillet. Add the chicken breast pieces to the fat and brown them over medium-high heat. Transfer the chicken to the bowl with the sausage. Brown the chicken legs in the skillet and transfer them to the bowl.
  6. Combine the lardons, onions, sausage, chicken pieces and legs, tomatoes, wine, chicken stock, bouquet garni, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil, and bake the casserole for 25 minutes.
  7. Add the carrots to the casserole, cover, and bake for an additional 20 minutes.
  8. Add the reserved white beans to the hot casserole and gently stir the mixture.
  9. In a small bowl, toss the bread crumbs, parsley, and thyme with the melted butter. Sprinkle the seasoned bread crumbs over the casserole and bake it, uncovered, for 1 hour.
  10. Discard the bouquet garni and serve the cassoulet hot.
  11. This chicken and sausage cassoulet recipe makes 12 large servings
  12. Bouquet Garni
  13. 1 bay leaf
  14. 3 sprigs thyme
  15. 4 large sprigs parsley (including stalks)
  16. 10 cm (4 inch) piece celery stalked with leaves
  17. Two 10 cm (4 inch) pieces leek (green part)
  18. Place the bay leaf, thyme, parsley and celery on one piece of green leek. Cover with the remaining piece of green leek. Tie securely with fine string, leaving a length of string attached so that the bouquet garni can be easily retrieved.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 544.88 Kcal (2281 kJ)
Calories from fat 199.39 Kcal
% Daily Value*
Total Fat 22.15g 34%
Cholesterol 105.37mg 35%
Sodium 1057.65mg 44%
Potassium 1429.44mg 30%
Total Carbs 36.95g 12%
Sugars 6.77g 27%
Dietary Fiber 7.55g 30%
Protein 46.55g 93%
Vitamin C 14mg 23%
Vitamin A 0.1mg 4%
Iron 5.2mg 29%
Calcium 141mg 14%
Amount Per 100 g
Calories 127.47 Kcal (534 kJ)
Calories from fat 46.65 Kcal
% Daily Value*
Total Fat 5.18g 34%
Cholesterol 24.65mg 35%
Sodium 247.43mg 44%
Potassium 334.41mg 30%
Total Carbs 8.64g 12%
Sugars 1.58g 27%
Dietary Fiber 1.77g 30%
Protein 10.89g 93%
Vitamin C 3.3mg 23%
Iron 1.2mg 29%
Calcium 33mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.9
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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