Chicken Cassoulet

This recipe is from http://www.myrecipes.com/recipe/chicken-cassoulet. Makes 6 to 8 servings.

Bake a lot longer than the recipe calls for.

  • 8 bone-in chicken thighs (about 2 pounds)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 2 tablespoons olive oil, divided
  • 8 ounces chicken kielbasa or better sausage, cut into 1/4-inch slices
  • 1 medium onion, chopped (about 1 cup)
  • 1 celery rib, chopped (about 1/2 cup)
  • 2 carrots, chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 1 1/2 cups chicken broth
  • 1 (14 1/2-ounce) can diced tomatoes
  • 2 (19-ounce) cans cannellini beans, drained and rinsed
  • 1/2 teaspoon dried thyme
  • 1/4 cup chopped Italian or flat-leaf parsley
  • 1/2 cup fine, dry breadcrumbs
  • 1/4 cup grated Parmesan cheese
  1. Sprinkle chicken evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large deep-sided skillet over medium-high heat. Add chicken, and cook in batches, turning occasionally, 10 minutes or until well browned. Remove chicken to a plate, and set aside.
  2. Add sausage to skillet, and cook, turning often, for 6 minutes or until sausage is well browned. Remove from skillet.
  3. Reduce heat to medium, and add onion, celery, and carrot to skillet. Cook, stirring often, 10 minutes or until softened. Stir in garlic, and cook 1 minute. Stir in broth, and scrape up any browned bits from bottom of skillet. Add tomato, next 3 ingredients, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to mix well. Add chicken and sausage. Spoon into a 13- x 9-inch (4-quart) casserole dish.
  4. Cover and refrigerate overnight, or combine breadcrumbs and remaining 1 tablespoon oil in a small bowl; stir to mix well. Stir in Parmesan cheese. Sprinkle mixture over casserole. Bake, uncovered, at 350° for 45 minutes or until chicken is no longer pink and crumbs are lightly browned. This could take much longer.

Isabel’s Scalloped Potatoes

Serves about 8

  • 3 T flour
  • 1-1/2 t salt
  • 1/4 t ground pepper
  • 2 C scalded milk (almost but not boiling)
  • 4 lbs. russet potatoes sliced thin
  • 1 C grated cheddar cheese (maybe more)
  • 4 T butter
  1. Preheat oven to 375.
  2. Combine flour, salt and pepper in a small bowl.
  3. Butter a 9″ x 13″ glass baking dish.
  4. Layer 1/3 of the potatoes in baking dish.
  5. Sprinkle with 1/3 of the flour mixture and 1/3 of the cheese.
  6. Do steps and 3 and 4 again.
  7. Layer the last 1/3 of the potatoes and the rest of the flour mixture.
  8. Dot with slices of the butter.
  9. Add the hot milk.
  10. Cover with aluminum foil and bake for 1 hour.
  11. Remove foil cover and top with remaining cheese. Add extra cheese if you want to.
  12. Bake uncovered until potatoes are cooked through, the cheese is a little browned and most of the liquid is gone, perhaps another 30 or 45 minutes.

Quiche

An easy to prepare quiche. Serves four.

1 9″ pie crust, refrigerated pre-made from the grocery store works great
2 C coarsely chopped fresh spinach
3/4 C coarsely chopped ham
3/4 C grated cheddar
Hefty sprinkle of grated parmesean
6 large eggs
1 C half and half
salt and pepper

  1. Pre-heat oven to 450º.
  2. Line a glass pie plate with crust. Fold extra, overhanging dough under to give the crust a nice edge and decorate rim with your fingers or a fork.
  3. Bake crust for 4-5 minutes until it’s a little drier and slightly bubbly to pre-bake the bottom so it’s cooked when the quiche is done.
  4. Remove from the oven and allow to cool. It can be warm, but not hot.
  5. Lightly saute spinach in a little olive oil. Allow to cool.
  6. Pre-heat oven to 375º.
  7. Add filling to crust. First ham, then spinach, then cheese.
  8. Blend eggs, cream, and a dash of salt and pepper in a blender or by hand.
  9. Carefully pour egg mixture over cheese, spinach and ham.
  10. Bake for about 40 minutes. The very center of the quiche should jiggle slightly.
  11. Cool for 15-20 minutes before serving.

Try other fillings, but they should be cooked and not watery.