Cassoulet

The hearty French stew known as cassoulet, which combines pork, sausages, confit duck, and white beans, originated in the Languedoc region. This dish, perfectly cooked over low heat, captures the richness and coziness of traditional French country cooking, making it a fantastic option for both cold days and celebrations.

Tasting Notes

Expect a symphony of flavors in every bite – the tender meats, creamy beans, and the aromatic broth create a satisfying and rustic experience. This dish is perfect for gatherings, impressing guests, or just indulging in a delicious, hearty meal.

Ingredients

• 1 pound dried Great Northern or cannellini beans, soaked overnight
• 4 cups chicken broth
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1/2 pound smoked sausage, sliced
• 1/2 pound bacon, chopped
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 ounces) diced tomatoes, undrained
• 2 bay leaves
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup breadcrumbs
• Chopped fresh parsley for garnish

Kitchen Equipment

• Dutch oven or large, oven-safe pot
• Wooden spoon
• Chef’s knife
• Cutting board
• Oven

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large Dutch oven, cook the bacon over medium heat until it becomes crispy. Remove bacon and set it aside, leaving the bacon grease in the pot.
3. Brown the chicken pieces in the bacon grease until they develop a golden color. Remove them from the pot and set aside.
4. In the same pot, sauté the onions, garlic, carrots, and celery until softened.
5. Add the sausage to the pot and cook until browned.
6. Pour in the soaked and drained beans, diced tomatoes, bay leaves, thyme, salt, and pepper. Stir to combine.
7. Return the chicken and bacon to the pot and pour in the chicken broth. Bring the mixture to a simmer.
8. Cover the pot and transfer it to the preheated oven. Bake for 2 to 2.5 hours or until the beans are tender and the meats are cooked through.
9. In the last 30 minutes of cooking, sprinkle breadcrumbs over the top for a crunchy crust.
10. Once done, remove the cassoulet from the oven. Discard bay leaves and adjust seasoning if needed.
11. Serve hot, garnished with chopped fresh parsley.

Pro Tips

• Use good-quality sausage for enhanced flavor.
• Let the cassoulet rest for 10-15 minutes before serving to allow the flavors to meld.

Variations

• Try using duck confit instead of chicken for a traditional twist.
• Experiment with different types of beans for varied textures.

FAQs