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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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11 Comments

  1. Gretchen Greene O'Brien on February 21, 2021 at 9:11 am

    Your recipe for Cassoulet sounds quite delicious – and is something that I think I could tackle! Will let you know…!

    • Diana Bishop on February 21, 2021 at 10:55 am

      If I can do, you can do it Gretchen. Diana

  2. Catherine Willis-O'Connor on February 21, 2021 at 9:20 am

    Looks delicious! Be sure to put some in the freezer for our next visit.

    • Diana Bishop on February 21, 2021 at 10:55 am

      Done!

  3. Shardie Stevenson on February 21, 2021 at 11:22 am

    French comfort food simplified ! It looks delish Diana and i will definitely try it !

  4. Mary Alice Ross on February 21, 2021 at 12:21 pm

    Looks great! I have always shied away from making cassoulet because it seemed so complicated, but I can definitely handle this!

    • Diana Bishop on February 24, 2021 at 8:58 am

      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

  5. Ruth Witt on February 21, 2021 at 12:54 pm

    Where is your “easy” recipe? I only saw the ingredients? Do share…I love cassoulet

    • Diana Bishop on February 24, 2021 at 8:55 am

      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.

  6. Timmithea Leeds on February 21, 2021 at 5:49 pm

    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

    • Diana Bishop on March 2, 2021 at 9:43 am

      You are right Timmithea,

      This pandemic has made me a much better cook. And for me, there was nowhere to go but up!

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