cassoulet

Name: Cassoulet
Prep time: 1 h
Cook time: 1 h 30 min
Yield: 4
Cuisine: French
Ingredients: 3 cup(s) water; 3/4 pound(s) dry navy beans (can substitute 2 15.5 oz cans); 1 bay leaf; 1/4 teaspoon(s) pepper; 1 can(s) chicken broth, 14.5 oz; 1/4 pound(s) bacon; 4 chicken thighs; 2 carrots, sliced; 2 stalk(s) celery with leaves, sliced; 1 can(s) diced tomatoes, 14.5 oz; 2 clove(s) garlic; 1/2 teaspoon(s) marjoram; 1/2 teaspoon(s) sage; 3 stalk(s) fresh thyme leaves; 2 package(s) beef kielbasa; 1 cup(s) white wine; 3 tablespoon(s) bacon fat; 4 cup(s) chicken stock

(2 RATINGS)

124 Pinches 9 Photos

Sheila Nakata

Maple Valley, WA

Updated on Dec 21, 2020

This is a French-inspired white bean and meat stew. Pronounced cas-sue-lay. I found this recipe 30 years ago and have made a few adaptations needed to fit my family. It is hearty and is a great one-pot meal. Canned beans can be substituted for dry, but I enjoy the taste and the process of cooking with dry beans. Fresh thyme makes the dish! Add 3 to 4 sprigs! This can be cooked completely stovetop if desired. Serve with warm bread.

Rate

Blue Ribbon Recipe

Cassoulet is basically French stew and this one is hearty and delicious. While it may not be traditional, this recipe is full of robust flavor from the chicken, sausage, seasoning, and wine. Fresh sage adds an earthy and sweet flavor while bacon gives a smoky taste. Serve with warm crusty bread for a divine meal.

— The Test Kitchen

prep time 1 Hr

cook time 1 Hr 30 Min

method Stove Top

yield 4-6 serving(s)

Ingredients

3 cups water
3/4 pound dry navy beans (can substitute 2 15.5 oz cans)
1 bay leaf
1/4 teaspoon pepper
1 can chicken broth, 14.5 oz
1/4 pound bacon
4 chicken thighs
2 carrots, sliced
2 stalks celery with leaves, sliced
1 can diced tomatoes, 14.5 oz
2 cloves garlic
1/2 teaspoon marjoram
1/2 teaspoon sage
3 stalks fresh thyme leaves
2 packages beef kielbasa
1 cup white wine
3 tablespoons bacon fat
4 cups chicken stock

How To Make cassoulet

Step 1

In a large Dutch oven combine water, beans bay leaf, salt, and pepper. Bring to a boil. Boil uncovered for 2 minutes.

Step 2

Remove from the heat. Add chicken broth. Cover and let soak for 1 hour.
Step 3

Meanwhile in a separate skillet fry bacon uncovered until crisp. Remove bacon and reserve 3 Tbsp bacon fat.
Step 4

Brown chicken in bacon fat for about 8 minutes on each side. Remove chicken and set aside.
Step 5

Saute onions, carrots, celery in fat until tender.
Step 6

Add white wine and reduce for 5 minutes. Add chicken stock.
Step 7

In your Dutch oven, mix beans and cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, and spices. Top with chicken. Cover and bake for 1 hour. Add sausage. Uncover, bake an additional 30 minutes more or until beans are tender. Discard bay leaf.
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