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Cassoullet.jpg

Cassoulet

Preparation - 2 Hours

Medium priced

Easy

4 people

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Cassoulet comes from a region of southwestern France historically known as the Languedoc, a cradle-shaped territory that’s also famous for its sunshine, grapevines, and medieval hill villages. The cuisine matches this rustic landscape, with specialties like duck confit, foie gras and, of course, cassoulet washed down with robust local wine.

Ingredients : 

  • Sausages 

  • Chicken breast 

  • Salt & pepper – To taste.

  • Veggies – The veggie base of this dish is leek, carrot, shallots, and onion. If you have trouble finding leeks, more shallots can be used in their place.

  • White wine – I like to use a dry white wine such as a sauvignon blanc or pinot grigio.

  • Garlic – Lots of fresh garlic is crucial to the flavor of this dish. If minced is all you have, 1 1/2 teaspoons is equivalent to one fresh clove.

  • White beans – We want the mild flavor and texture of white beans specifically, so substitutions aren’t recommended.

  • Herbs – I used dried rosemary and herbes de provence; a spice blend with lavender, oregano, basil, mint, fennel seeds, etc. It can be found in most grocery stores.

Preparation :

1. Prepare your oven: Set to 325 F degrees.Brown the protein: In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces.

 

2. Remove them once browned and place chicken breasts that have been cut into bite sized pieces in next, seasoned with salt and pepper, until they too are cooked through. Remove and set aside.

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3. Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute.

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4. Finish the cassoulet: Deglaze the pot with your white wine, being sure to scrape up as many brown stuck bits as possible.  Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours. Garnish with parsley and serve.

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