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.
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.
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.
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 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!
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Diana Bishop the founder of The Success Story Program and A Woman of a Certain Age in Paris as well as a well-known correspondent with over 25 years working for CTV, CBC News, and NBC News. She loves travel, writing, and all things Parisienne.