**Embark on a Culinary Journey with Low-Fat Chicken Cassoulet: A Symphony of Flavors**
Indulge in a delightful culinary experience with our low-fat chicken cassoulet, a reimagined version of the classic French casserole. This hearty and flavorful dish is a perfect blend of tender chicken, succulent vegetables, and aromatic herbs, all simmered in a rich, flavorful broth. Join us as we explore the delectable recipes featured in this article, each offering a unique twist on this beloved dish. Discover how to create a low-fat version that retains the essence of the original, along with variations that cater to different dietary preferences and flavor profiles. From the traditional French cassoulet to a vegetarian delight and a one-pot wonder, these recipes promise an explosion of flavors and textures that will tantalize your taste buds. Get ready to embark on a culinary adventure as we delve into the world of low-fat chicken cassoulet, a dish that is both satisfying and guilt-free.
WEEKDAY CASSOULET
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
- In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
- In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.
CHICKEN CASSOULET
This is a southwest France classic. It's a rich, hearty stew. Traditional cassoulets can take days to make. Here, Sara Moulton created an easier version for the regular home cook.
Provided by LifeIsGood
Categories Chicken Thigh & Leg
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 T olive oil in a large skillet with an ovenproof handle, over high heat until hot. Reduce the heat to med-high. Season the chicken with salt and pepper to taste and add it to the skillet, skin side down; cook for 3 to 4 minutes or until browned. Turn the chicken and cook the other side for 3 to 4 minutes or until browned.
- Meanwhile, finely chop the onion (about 1 C). Finely chop the rosemary (about 1 1/2 t) and the thyme (about 1 1/2 t). Combine the rosemary and thyme in a bowl. Press the garlic (about 1 T plus 1 t) into the bowl. Rinse and drain the beans then mash 1 C of the beans into a separate small bowl with a fork.Set the rest of the whole beans aside. Cut the kielbasa in half lengthwise and then crosswise into 1/2 inch thick pieces.
- Remove the chicken to a plate and drain off all but 1 T of the fat from the skillet. Reduce heat to med-low and add the onions and cook for 5 minutes or until it has softened. Add the herb and garlic mixture and cook for 2 minutes. Add the red wine and simmer over low heat until it has reduced by half.
- Return the chicken to the skillet along with any juices that have accumulated on the plate. Add the kielbasa, chicken stock, both the mashed beans and the whole beans and the mustard. Bring the mixture to a simmer. Cover the pan and simmer for 15 minutes, or until the chicken has just cooked through. While the chicken is cooking, preheat the broiler.
- Toss the bread crumbs with the remaining 1 T olive oil. Remove the lid from the skillet and season the mixture with salt and pepper to taste. Sprinkle the bread crumbs evenly over the top. Put the skillet under the broiler, about 4 inches from the heat source, and broil for 45 to 60 seconds, or until the crumbs are golden. When you serve the cassoulet, sprinkle the toasted bread crumbs over each serving.
LOW-FAT CHICKEN CASSOULET
Make and share this Low-Fat Chicken Cassoulet recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees.
- Heat the olive oil in a large dutch oven over medium heat; add the chicken, onions, and sausage, and cook until the chicken and sausage are brown on both sides.
- Break up the sausage into small pieces.
- Add the remaining ingredients; bring to a boil.
- Bake, covered, for 1 hour.
- Remove bay leaf before serving.
Tips:
- To cut down on fat, use skinless, boneless chicken breasts or thighs. You can also use a combination of white and dark meat.
- For a more flavorful dish, use a variety of beans, such as cannellini, great northern, and kidney beans.
- If you don't have time to soak the beans overnight, you can quick-soak them by bringing them to a boil in a large pot of water. Then, remove the pot from the heat, cover it, and let the beans sit for 1 hour. Drain the beans and rinse them before using.
- To make the cassoulet ahead of time, cook it according to the recipe and then let it cool completely. Store the cassoulet in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
- When you're ready to serve the cassoulet, reheat it in a preheated 350°F oven until it is heated through.
Conclusion:
This low-fat chicken cassoulet is a hearty, flavorful dish that is perfect for a cold night. It is also a great way to use up leftover chicken. Serve it with a side of crusty bread and a green salad for a complete meal.
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