Best 2 Quick Chicken Cassoulet Recipes

**Discover the hearty flavors of a traditional French Cassoulet with a modern twist in our collection of quick and easy chicken cassoulet recipes.**

From the classic slow-cooked version to speedy one-pot wonders, our recipes offer a range of options to suit your time and taste preferences. Indulge in the comforting goodness of tender chicken, succulent sausage, and aromatic vegetables, all nestled in a rich and flavorful bean stew. Whether you're a seasoned home cook or just starting your culinary journey, our recipes will guide you through the steps to create this delectable dish that's perfect for a cozy family meal or an impressive dinner party. Explore our diverse selection of chicken cassoulet recipes today and savor the delightful fusion of French tradition and contemporary convenience.

Check out the recipes below so you can choose the best recipe for yourself!

QUICK CHICKEN CASSOULET

Quick Chicken Cassoulet image

Make and share this Quick Chicken Cassoulet recipe from Food.com.

Provided by wicked cook 46

Categories One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup fresh breadcrumb
2 1/2 tablespoons olive oil
1/3 cup minced shallot
4 garlic cloves, peeled and minced
1 carrot, peeled and diced
2 (15 ounce) cans small white beans, drained and rinsed
1 cup cooked chicken (1-inch chunks )
8 ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick
1 (14 ounce) can diced tomatoes
1 teaspoon herbes de provence
1 whole dried bay leaf
1/2 cup de-fatted chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.

Nutrition Facts : Calories 708.5, Fat 18.9, SaturatedFat 3.9, Cholesterol 68.8, Sodium 863, Carbohydrate 95.9, Fiber 19.9, Sugar 6.1, Protein 45.4

QUICK CHICKEN CASSOULET WITH ARTICHOKE AND OLIVES

Quick Chicken Cassoulet with Artichoke and Olives image

French country cassoulet with a Greek twist.

Provided by garp916

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 pound skinless, boneless chicken breast meat - cut into bite-size pieces
3 cloves crushed garlic
¾ cup white wine
¾ cup chicken stock
3 (16 ounce) cans great Northern beans, drained
1 (14 ounce) bag baby spinach
1 (14 ounce) can artichoke hearts in water, drained and quartered
1 (8 ounce) can whole black olives, drained
1 tablespoon chopped fresh tarragon
1 sprig fresh rosemary
ground black pepper to taste

Steps:

Heat the oil in a large pot over medium-high heat. Stir in the chicken breast, and cook 3 minutes, stirring occasionally. Add the garlic, and continue cooking until the chicken has turned golden brown on all sides. Pour in the white wine, and simmer for 1 minute, then stir in the chicken stock, great Northern beans, spinach, artichokes, olive, tarragon, and the whole rosemary sprig. Season with ground black pepper.
Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. Remove the rosemary sprig before serving.

Nutrition Facts : Calories 465.7 calories, Carbohydrate 58.4 g, Cholesterol 39.1 mg, Fat 9.1 g, Fiber 15.3 g, Protein 35.3 g, SaturatedFat 1.6 g, Sodium 753.1 mg, Sugar 0.7 g

Tips:

Use high-quality ingredients: Fresh, organic ingredients will make a big difference in the flavor of your cassoulet.
Don't skimp on the beans: Cassoulet is a bean dish, so don't be afraid to use plenty of them. A good rule of thumb is to use 1 pound of beans per 4 servings.
Soak the beans overnight: Soaking the beans overnight will help them cook more evenly and prevent them from becoming tough.
Use a variety of beans: For the best flavor, use a variety of beans in your cassoulet. Some good options include white beans, black beans, kidney beans, and pinto beans.
Season the beans well: Be sure to season the beans well with salt, pepper, and other herbs and spices.
Use a flavorful broth: The broth you use to cook the beans will also add flavor to your cassoulet. A good option is to use a chicken or vegetable broth.
Cook the beans until they are tender: The beans should be cooked until they are tender but still hold their shape.
Add the meat and vegetables: Once the beans are cooked, add the meat and vegetables. Chicken, sausage, and bacon are all popular additions to cassoulet.
Simmer the cassoulet until the meat and vegetables are cooked through: Bring the cassoulet to a simmer and cook until the meat and vegetables are cooked through.
Serve the cassoulet hot: Cassoulet is best served hot, with a sprinkle of fresh herbs.

Conclusion:

Cassoulet is a delicious and hearty dish that is perfect for a cold winter day. With a little planning and effort, you can easily make a cassoulet that your family and friends will love. So next time you're looking for a new recipe to try, give cassoulet a try. You won't be disappointed!