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Chef Dr. Delicious recipes : Chicken Cassoulet recipe today with his daily updated recipe from an Italian, French, & Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Steaks, Swordfish, Beef, Chicken, Veal, Pork, Filet, Sole, Rice & Pasta.
New York City restaurant chef and editor review these daily recipes.
New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 3/22/2001 - Recipe for Chicken Cassoulet
"Chicken Cassoulet"
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1 pound boneless skinless chicken thighs
3/4 teaspoon dried thyme
1/4 teaspoon ground allspice
3/4 teaspoon ground black pepper
1 cup chopped onion
3 cloves garlic, minced
1 1/2 cups chopped tomato
1 large carrot, diced
1/2 cup white wine or chicken stock
Pinch of ground cloves
2 tablespoons minced fresh parsley
2 cups packed chopped spinach
3 1/2 cups cooked Great Northern beans
1 1/2 cups chicken stock
1/2 cup dry bread crumbs
Trim all visible fat from the chicken and cut into 3/4 inch cubes. Coat a large frying pan with nonstick spray. Place over medium high heat until hot. Add the chicken. Sprinkle with the thyme, allspice and 1/2 teaspoon of the pepper. Cook until brown. Transfer to a large bowl. Set aside. Add the onions and garlic to the pan. Cook until tender, about 5 minutes. Add the tomatoes, carrots, wine or stock and cloves. Stir in 1 tablespoon of the parsley and the remaining 1/4 teaspoon of the pepper. Cook until the carrots are almost tender, about 10 minutes. Add the spinach and cook until it wilts. Add to the chicken. Stir in the beans. Combine well. Coat a 2 1/2 quart casserole with non stick spray. Add the chicken mixture. Pour the stock over the mixture just to cover. Mix the bread crumbs with the remaining 1 tablespoon parsley. Sprinkle over the chicken and bake at 350 just until the crumbs are golden brown, about 90 min.
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