Fullblood Wagyu Smoked Kielbasa And Chicken Cassoulet
Fullblood Wagyu Smoked Kielbasa And Chicken Cassoulet

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, fullblood wagyu smoked kielbasa and chicken cassoulet. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can have fullblood wagyu smoked kielbasa and chicken cassoulet using 18 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Fullblood Wagyu Smoked Kielbasa And Chicken Cassoulet:
  1. Take 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Smoked Kielbasa (cut in half lengthwise and 1/2 inch pieces)
  2. Get 6 Chicken Thighs (bone in and skin on)
  3. Make ready 3 TBSP Grapeseed Oil
  4. Get 4 OZ Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into 1/2 inch pieces)
  5. Make ready 24 OZ Crushed Tomatoes
  6. Get 3 Carrots (peeled and medium diced)
  7. Get 3 STALK Celery (medium diced)
  8. Make ready 1 Yellow Onion (medium diced)
  9. Take 2 HEAD Garlic (tops cut off horizontally)
  10. Get Kosher Salt & Freshly Ground Black Pepper (to taste)
  11. Take White Beans
  12. Get 1 1/2 CUP Dry White Beans or Cannellini Beans (small and soaked in water overnight)
  13. Prepare 3 Bay Leaves
  14. Make ready Panko Bread Mixture
  15. Take 2 CUP Panko Bread Crumbs
  16. Make ready 1/4 CUP Butter
  17. Get 1 TSP Kosher Salt
  18. Make ready 1/4 TSP Cayenne Pepper
Steps to make Fullblood Wagyu Smoked Kielbasa And Chicken Cassoulet:
  1. PREPARING THE CASSOULET - Preheat the oven to 300°F.Heat a large cast iron skillet on medium-high heat, and add in grapeseed oil. Season the chicken thighs on both sides with kosher salt and freshly ground black pepper. Once the cast iron skillet is hot, work in batches adding in the chicken thighs skin-side-down. Leave them in the skillet to brown for around 4 to 5 minutes. Brown on both sides.Transfer the browned chicken thighs to a large baking dish, and pour the pan juices on top.
  2. Repeat the process with remaining chicken thighs. Return the cast iron skillet to the heat, and add in the Fullblood Wagyu smoked kielbasa and Fullblood Wagyu beef bacon. Crisp up the kielbasa and bacon for 5 minutes. Then, add in the diced carrots, celery, and onions. Saute off the vegetables until they are a little caramelized. This usually takes around 5 minutes. Then, pour them over the chicken in the baking dish.
  3. Pour the crushed tomatoes over the chicken thighs, and add in the garlic heads. Cover the casserole dish with aluminum foil, and place in the oven at 300°F. Cook for 2 hours.
  4. PREPARING THE WHITE BEANS - Cook the beans while the kielbasa and chicken are baking in the oven. First, drain off the water that the beans were soaking in overnight. In a medium sauce pot, add the beans, and cover them with cold water (by about 2 inches). Add in the bay leaves, and cook on medium heat for 30 minutes or until slightly al dente. Drain, and rinse with water. Discard the bay leaves.Place the beans in the cast iron skillet.
  5. FINAL STEPS - Remove the chicken from the baking dish. Squeeze the garlic from the heads into the beans. Add the Fullblood Wagyu smoked kielbasa, Fullblood Wagyu beef bacon, and vegetables mixture to the white beans in the cast iron skillet.Carefully stir. Place the chicken, skin-side-up, on the rest of the ingredients in the cast iron skillet.Heat the oven to 325°F, and cook for 2 hours or until the chicken skin is crispy. Remove the skillet from the oven.
  6. Mix together the panko bread crumbs and melted butter. Add in one teaspoon of kosher salt and 1/4 teaspoon of cayenne pepper. Sprinkle the panko bread mixture over the chicken and Fullblood Wagyu kielbasa in the skillet. Heat oven to 375°F, and bake for 15 minutes, or until the bread crumbs are toasted. Let it cool for 15 minutes.Then serve warm, and enjoy!

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