Diana’s French Recipe Test Kitchen — Cassoulet
You have probably picked up one of those rotisserie chickens at the supermarket, that frankly, you couldn’t make that cheaply yourself.
My friends and I call them “Cheater Chickens,” because they are a delicious meal especially when you need something fast for dinner and have no time to cook.
Personally, I am the kind of cook who is a fan of Jamie Olivers 5 ingredients Quick and Easy Cookbook.
If I cannot make something in an hour max., I am not even going to attempt it.
Traditional French Cassoulet
However, as with the other French recipes I have tried and shared with you on this blog, I have always wanted to make that French country stew, France’s winter comfort food, called “Cassoulet” pronounced Cas-sue-lay.
Heavy on the protein!
This is a dish heavy on protein and fat. Hey, it’s French after all. The main ingredients being chicken, duck fat, pork sausage, bacon, chicken stock, a few vegetables, and white beans which is really what makes it different.
Light on vegetables
While I would really still encourage anyone who can to try the real thing in France, this is the first time that I have made this dish and I am calling mine “Cheater Cassoulet” because I took some shortcuts.
I used canned navy beans instead of soaking the traditional French Tarbais heirloom beans overnight. I am not sure where I could buy those anyway.
I ditched the duck fat, and instead of using butter to braise the meat, I used olive oil.
“Mais non! Impossible Madame!”
I can hear shocked French chefs (and francophile purists) saying in disgust.
I know.
I am sorry.
But I can tell you, the results were still amazing.
There is a step-by-step process to cooking the proteins, and layering this dish, but honestly, I believe you could put all of these ingredients in a slow cooker and it would come out absolutely delicious. Try it!
Ingredients that I used…
- 1 can navy beans
- 1-quart store-bought low-sodium chicken stock
- 2 tablespoons olive oil
- 8 ounces salt pork, cut into 3/4-inch cubes
- 6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters
- Freshly ground black pepper
- 1 pound garlic sausage (2 to 4 links depending on size)
- 1 large onion, finely diced (about 1 cup)
- 1 carrot, unpeeled, cut into 3-inch sections
- 2 stalks celery, cut into 3-inch section
- 2 sprigs of thyme
- 2 bay leaves
- 6 cloves of garlic
- Kosher salt
Mine again looked like this — yum!
Have you made this?
Do you have another winter dish that you recommend?
Love to hear from you!
Please post your COMMENTS Below!
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Your recipe for Cassoulet sounds quite delicious – and is something that I think I could tackle! Will let you know…!
If I can do, you can do it Gretchen. Diana
Looks delicious! Be sure to put some in the freezer for our next visit.
Done!
French comfort food simplified ! It looks delish Diana and i will definitely try it !
Looks great! I have always shied away from making cassoulet because it seemed so complicated, but I can definitely handle this!
Mary Alice — thank you so much for your comment. Honestly, if I can do it, you can do it! Keep it simple. I just cooked the meat a little before and then put everything into a Dutch oven and let it cook for an hour and half at 350 degrees.. out it come all ready to eat. Enjoy! Thanks you for reading my blog. I appreciate your support. Diana
Where is your “easy” recipe? I only saw the ingredients? Do share…I love cassoulet
Ruth… thank you so much for your question. There are so many ways to add these ingredients to make the Cassoulet that I thought I would leave that to readers to look up on your own.
All I did —was braise the meat before hand and then put everything into Dutch oven, cover it and let it cook at 350 degrees for an hour and a half. Presto…all done.
So, I bought a dutch oven to make a few recipes from a French cook book I received for Christmas called Dinner in French by Melissa Clark. I love my dutch oven. I have to tell you that I am not a fan of mixing meats, but after trying a few recipes I was won over. I will try your Cassoulet. It sounds delicious. One thing the pandemic has done has made me a better cook! I have made an effort to slow down, shop better meats and organic vegies. I even planted a vegie and herb garden in my backyard! My heirloom tomatoes are the best! Love the recipe and will try it soon!
Merci!
Timmithea
You are right Timmithea,
This pandemic has made me a much better cook. And for me, there was nowhere to go but up!