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Cassoulet with Chicken or Duck

 
One serving costs about $2.36

$2.36 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:80%

Spoonacular Score: 80%

 

Cassoulet with Chicken or Duck might be a good recipe to expand your main course recipe box. Watching your figure? This dairy free recipe has 651 calories, 51g of protein, and 22g of fat per serving. This recipe serves 8 and costs $2.36 per serving. From preparation to the plate, this recipe takes around 45 minutes. If you have olive oil, onion, chicken sausage, and a few other ingredients on hand, you can make it. 1 person were glad they tried this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is good. Users who liked this recipe also liked Duck and Sausage Cassoulet, Cassoulet with Duck Confit, and Duck and Sausage Cassoulet.

Ingredients

Servings:
1 lb
1 lb white dried beans
white dried beans
8 cups
8 cups water
water
2 cups
2 cups beef broth
beef broth
1 Tbsp
1 Tbsp tomato paste
tomato paste
2 cups
2 cups onion
onion
3 inch
3 inch celery
celery
3
3  fresh thyme sprigs
fresh thyme sprigs
0.5
0.5  bay leaf
bay leaf
0.5
0.5  bay leaf
bay leaf
3
3  whole cloves
whole cloves
3
3  fresh flat-leaf parsley sprigs plus
fresh flat-leaf parsley sprigs plus
0.25 tsps
0.25 tsps black whole peppercorns
black whole peppercorns
14 oz
14 oz canned tomatoes
canned tomatoes
4
4  duck legs
duck legs
1 Tbsp
1 Tbsp olive oil
olive oil
1 lb
1 lb cooked chicken sausage
cooked chicken sausage
2 cups
2 cups fresh coarse bread crumbs
fresh coarse bread crumbs
1.5 tsps
1.5 tsps salt
salt
0.5 tsps
0.5 tsps black pepper
black pepper
1 lb white dried beans
1 lb
white dried beans
8 cups water
8 cups
water
2 cups beef broth
2 cups
beef broth
1 Tbsp tomato paste
1 Tbsp
tomato paste
2 cups onion
2 cups
onion
3 inch celery
3 inch
celery
3  fresh thyme sprigs
3
fresh thyme sprigs
0.5  bay leaf
0.5
bay leaf
0.5  bay leaf
0.5
bay leaf
3  whole cloves
3
whole cloves
3  fresh flat-leaf parsley sprigs plus
3
fresh flat-leaf parsley sprigs plus
0.25 tsps black whole peppercorns
0.25 tsps
black whole peppercorns
14 oz canned tomatoes
14 oz
canned tomatoes
4  duck legs
4
duck legs
1 Tbsp olive oil
1 Tbsp
olive oil
1 lb cooked chicken sausage
1 lb
cooked chicken sausage
2 cups fresh coarse bread crumbs
2 cups
fresh coarse bread crumbs
1.5 tsps salt
1.5 tsps
salt
0.5 tsps black pepper
0.5 tsps
black pepper

Equipment

casserole dish
casserole dish
cheesecloth
cheesecloth
oven
oven
colander
colander
frying pan
frying pan
ladle
ladle
bowl
bowl
pot
pot
casserole dish
casserole dish
cheesecloth
cheesecloth
oven
oven
colander
colander
frying pan
frying pan
ladle
ladle
bowl
bowl
pot
pot


Instructions

Soak and cook beans: Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander. Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni. Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more. Prepare chicken or duck and sausage while beans simmer: In a large skillet, cooked chicken or duck legs, skin side down, until deeply browned. Turn and brown the other side then transfer to a plate. Add the sausage to the pan and brown on both sides as well. Remove from pan, slice and set aside with the chicken or duck. Reserve skillet oil for toasting bread crumbs later. Preheat oven to 350F. Make bread crumb topping: Add remaining tablespoon garlic to fat in skillet and cook over moderate heat, stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cracklings. Assemble casserole: Remove bouquet garni from beans and discard, then stir in sausage, chicken/duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper. Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in lower third of oven, until bubbling and crust is golden, about 1 hour.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.35
Ingredient
1 pound white dried beans
2 cups beef broth
1 tablespoon tomato paste
2 cups onion
3 inches celery
3 fresh thyme sprigs
3 whole cloves
3 fresh flat-leaf parsley sprigs plus
¼ teaspoons black whole peppercorns
14 ounces canned tomatoes
4 duck legs
1 tablespoon olive oil
1 pound cooked chicken sausage
2 cups fresh coarse bread crumbs
½ teaspoons black pepper
Price
$2.27
$1.14
$0.06
$0.70
$0.05
$0.16
$0.15
$0.12
$0.06
$0.85
$6.88
$0.17
$5.35
$0.85
$0.03
$18.83

Nutritional Information

Quickview
650 Calories
50g Protein
21g Total Fat
64g Carbs
38% Health Score
Limit These
Calories
650k
33%

Fat
21g
34%

  Saturated Fat
5g
31%

Carbohydrates
64g
21%

  Sugar
7g
9%

Cholesterol
138mg
46%

Sodium
1637mg
71%

Get Enough Of These
Protein
50g
101%

Manganese
1mg
76%

Folate
265µg
66%

Iron
10mg
59%

Selenium
33µg
48%

Fiber
11g
47%

Vitamin B3
8mg
41%

Copper
0.79mg
39%

Potassium
1339mg
38%

Vitamin B1
0.57mg
38%

Magnesium
139mg
35%

Phosphorus
253mg
25%

Calcium
236mg
24%

Zinc
2mg
18%

Vitamin B6
0.35mg
17%

Vitamin K
16µg
15%

Vitamin B2
0.25mg
15%

Vitamin C
11mg
14%

Vitamin A
396IU
8%

Vitamin B5
0.78mg
8%

Vitamin E
1mg
7%

Vitamin B12
0.14µg
2%

covered percent of daily need

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