The Best Dishes Eater SF Editors Ate This Week: Spring 2023

Slow Cooker Chicken And Sausage Cassoulet Recipe

It's no secret that French cuisine has a timeless quality that keeps your taste buds enticed. However, it's not all about fine dining elegance — plenty of classic French dishes are more rustic in nature, brimming with comforting flavors that will leave you satisfied with their heartiness. Hailing from southwestern France, cassoulet fits into the latter category, though it comes in countless variations to suit all palates. Tasting Table recipe developer Tess Le Moing shares this slow cooker take on chicken and sausage cassoulet that is sure to hit the spot.

Le Moing is no stranger to this traditional dish and comments, "My dad, who's from France, grew up eating cassoulet from a can, and it was his favorite meal. While this version isn't as quick and convenient, it's just as delicious (if not more)." It may not be as low-effort as popping open a can, but using a slow cooker certainly keeps this recipe low-maintenance. Le Moing explains, "It has a long cooking time to allow the flavors to meld and develop," adding, "The slow cooker tenderizes the meat."

The juicy, succulent meat is just one of the many reasons to love cassoulet, and Le Moing also points out, "It can feed many people and makes the BEST leftovers. It's also pretty customizable. Add whatever meats and veggies you have on hand!" Read on for the foundations of this mouthwatering recipe.

Read more: 12 Different Ways To Cook Chicken

Gather The Ingredients For This Slow Cooker Chicken And Sausage Cassoulet Recipe

sausage chicken cassoulet ingredients - Tess Le Moing/Tasting Table

For this recipe, you'll need boneless skinless chicken thighs and sliced thick-cut bacon and sausage for the meats. The rest of the stew comes together with tomato paste, dry white wine (Le Moing recommends Sauvignon Blanc), and canned cannellini beans. The flavorings are simple: onion, carrot, and garlic for aromatics, and kosher salt, black pepper, and herbes de Provence for seasoning.

As our recipe developer notes, these ingredients are endlessly customizable. "You can add any meat you like," she says, noting that "a traditional French cassoulet also includes duck and pork shoulder." As for the chicken, she opts for skinless thighs since the skin won't become crispy during the long cooking time, but you can modify based on personal preference. That being said, it's best to skip bone-in meat as Le Moing says, "Serving and eating will be more finicky because you will need to pick out the bones."

Finally, many types of sausage would work well here. Le Moing comments, "Getting sausage from your local butcher is best for quality and flavor, but from the grocery store is fine, too. You can use whatever sausage flavor you prefer: garlic, kielbasa, smoked, sweet Italian, fennel..." In this case, Le Moing says, "I used hot Italian sausages, and they were great!"

Step 1: Cook The Bacon

bacon pieces cooking in pan - Tess Le Moing/Tasting Table

Place a skillet over medium heat. Add the bacon and cook until crisp, about 5 minutes.

Step 2: Empty The Skillet

cooked bacon in slow cooker - Tess Le Moing/Tasting Table

Transfer the bacon into the slow cooker, leaving the fat in the skillet.

Step 3: Prep The Chicken

seasoned chicken thighs on cutting board - Tess Le Moing/Tasting Table

Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Step 4: Sear The Chicken

chicken thighs cooking in skillet - Tess Le Moing/Tasting Table

Cook the chicken in the bacon fat until browned, about 2-3 minutes on each side.

Step 5: Transfer The Chicken

chicken in slow cooker - Tess Le Moing/Tasting Table

Add the chicken to the slow cooker.

Step 6: Cook The Sausage

browning sausage bits in skillet - Tess Le Moing/Tasting Table

Using the same skillet, brown the sausage slices for about 2-3 minutes per side.

Step 7: Add The Sausage To Slow Cooker

sausage chicken in slow cooker - Tess Le Moing/Tasting Table

Transfer the sausage to the slow cooker, along with any bits or juices from the bottom of the skillet.

Step 8: Add The Remaining Ingredients

beans vegetables in slow cooker - Tess Le Moing/Tasting Table

Add the carrot, onion, garlic, herbes de Provence, tomato paste, wine, and cannellini beans (including the liquid), and remaining salt and pepper into the slow cooker.

Step 9: Stir And Cook

stirred cassoulet ingredients in slow cooker - Tess Le Moing/Tasting Table

Stir to mix, cover, and cook on high for 4 hours.

Step 10: Finish Cooking

slow cooker lid at angle with cassoulet inside - Tess Le Moing/Tasting Table

Take the cover off the slow cooker and place it at an angle over the top to allow for some evaporation. Cook for another 30 minutes.

Step 11: Cool And Serve

sausage cassoulet portion with bread - Tess Le Moing/Tasting Table

Allow the cassoulet to rest for 20 minutes before serving.

What Should I Serve With This Slow Cooker Chicken And Sausage Cassoulet?

two chicken sausage cassoulet bowls - Tess Le Moing/Tasting Table

This hearty bean, vegetable, and meat stew offers a complex flavor and rich textural experience for your palate. Serving a bowl of cassoulet by itself is sure to satiate your appetite, but a few accompaniments can elevate it further. Le Moing suggests, "Serve with red wine, a light green salad, and thick slices of bread to dunk into this rich, stick-to-your-bones stew." A bold red wine will stand up well to this dish, while the salad will balance it out with a tangy contrast.

This chicken and sausage cassoulet is ready to serve straight out of the slow cooker, but you can garnish it with a few additional elements to complete the dish. "If you want to take it to the next level, some variations of cassoulet will serve it with grated cheese or top it with toasted breadcrumbs," Le Moing says.

How Should I Store This Slow Cooker Chicken And Sausage Cassoulet?

chicken sausage cassoulet in bowl - Tess Le Moing/Tasting Table

As with various other stews that incorporate multiple ingredients, cassoulet improves over time — so much so that Le Moing says, "I highly recommend making the cassoulet a day or two before serving because it tastes better the longer it sits." Whether you're making it ahead of time for meal prep or storing leftovers to enjoy later in the week, optimal storage is key to maintaining its freshness.

"Store cassoulet in an airtight container for up to 3 days or in the freezer for up to 3 months," our recipe developer advises. Since this slow cooker chicken and sausage cassoulet is already tender and saucy, it should fare well if you simply heat up your desired serving in the microwave. Alternatively, ladle a portion into a saucepan and heat it on the stovetop on low heat until it has warmed through.

Slow Cooker Chicken And Sausage Cassoulet Recipe

slow cooker with chicken sausage cassoulet - Tess Le Moing/Tasting Table

Prep Time: 30mCook Time: 4h 45mYield: 4 servingsIngredients

3 slices thick-cut bacon, sliced into ½-inch pieces

1 ½ teaspoons kosher salt, divided

½ teaspoon black pepper, divided

3 boneless skinless chicken thighs

2 (6-inch) sausage links, cut into 1-inch pieces

1 large carrot, peeled and cut into 1-inch pieces

1 onion, sliced

3 cloves garlic, peeled and sliced

2 teaspoons herbes de Provence

6 tablespoons tomato paste

1 ½ cups dry white wine (such as Sauvignon Blanc)

2 (15-ounce) cans cannellini beans

Directions

Place a skillet over medium heat. Add the bacon and cook until crisp, about 5 minutes.

Transfer the bacon into the slow cooker, leaving the fat in the skillet.

Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.

Cook the chicken in the bacon fat until browned, about 2-3 minutes on each side.

Add the chicken to the slow cooker.

Using the same skillet, brown the sausage slices for about 2-3 minutes per side.

Transfer the sausage to the slow cooker, along with any bits or juices from the bottom of the skillet.

Add the carrot, onion, garlic, herbs de Provence, tomato paste, wine, and cannellini beans (including the liquid), and remaining salt and pepper into the slow cooker.

Stir to mix, cover, and cook on high for 4 hours.

Take the cover off the slow cooker and place it at an angle over the top to allow for some evaporation. Cook for another 30 minutes.

Allow the cassoulet to rest for 20 minutes before serving.

Read the original article on Tasting Table.

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Massimo Bottura Celebrates The Holidays With Cotechino Sausages And Tiramisu

Acclaimed Italian chef and restaurateur Massimo Bottura traveled from Modena to the TODAY kitchen to share a couple of his favorite holiday recipes. He shows us how to make roasted sausages with a savory almond cake and creamy marsala sauce, as well as individually portioned tiramisu.

Cotechino, Zabaglione and Sbrisolona (Modena to Mirandola) by Massimo Bottura

In Italy, cotechino is traditionally offered during the winter holidays, between Christmas and New Year's. I love the intense flavor of this sausage. I've been promoting using cotechino not only during the holidays but 365 days a year. Traditionally, cotechino sausages are ready to eat once they've been steamed. However, at Casa Maria Luigia. We roast them in the wood-burning oven, way at the back, where they take on a beautiful golden outer crust but maintain their soft center.

Mini Tiramisu by Massimo Bottura

"Tiramisu" translates to "pick-me-up." We serve this tiramisu in small individual glass jars. When you see them lined up in the refrigerator, they are too tempting to resist. In fact, there is never any tiramisu left over at the end of the day!

If you like those festive recipes, you should also try these:

Balsamic Chicken Massimo with Artichoke Soubise by Mario Carbone

Christmas Tiramisu by Laura Vitale

This article was originally published on TODAY.Com

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Easy Prawn And Chicken Sausage Paella

This recipe goes together in less than an hour. Instead of using chicken thighs and Spanish chorizo, it calls for precooked chicken sausage. Use one that is plain without a lot of seasonings or cheese. I also used prawns because that's what I had on hand, but you can add clams, mussels or even lobster. Just be sure to add them towards the end so they don't overcook.

Ingredients2 TbspOlive oil500 gRaw prawns, large, peeled and deveined (Main)500 gChicken sausages, sliced in 1cm rounds (Main)1Capsicum, chopped1Red onion, finely chopped2Garlic cloves, minced1 ½ cupsLong grain rice¼ tspSweet paprika1 pinchSaffron threads1 canDiced tomato1 LtrChicken stock, fat-free, reduced salt1 to tasteSalt & freshly ground pepper1 cupFrozen peasDirections

In a heavy 30cm frying pan, heat 1 tablespoon oil over medium-high heat. Cook prawns until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate and set aside.

Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion and capsicum. Cook, stirring frequently, until onion is translucent and vegetables are softened, about 5 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent; about 2 minutes.

Stir in paprika, saffron, tomatoes and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.

Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked prawns; serve immediately.

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