Classic French Cassoulet
User Reviews
4.6
-
Prep Time
20 mins
-
Cook Time
2 hrs 20 mins
-
Total Time
2 hrs 40 mins
-
Servings
6
-
Calories
430 kcal
-
Course
Main Course, Dinner
-
Cuisine
French
Classic French Cassoulet
Description
Classic French Cassoulet combines pork sausages and bite-sized chicken breast with cannellini beans, onions, carrots, leeks, shallots, and garlic. The dish starts by browning the sausages and cooking the chicken in a heavy pot, followed by lightly sautéing the vegetables in the rendered fat. White wine is added to deglaze the pot, lifting browned bits for added depth. Returning the meats and beans to the pot, the stew is seasoned with rosemary and herbes de provence, then slowly baked for two hours. The extended cooking softens the ingredients and blends the flavors into a rich, layered dish.
The texture features tender chicken and beans with flavorful sausage pieces, complemented by softened vegetables in a lightly thickened broth. This recipe lends itself well to serving as a standalone dish or alongside simple greens or crusty bread to balance the rich stew.
Leftover cassoulet stores well in the refrigerator for up to four days with flavor intensifying over time. It can also be frozen for up to three months in an airtight container once fully cooled, making it convenient for cooking ahead and enjoying later.
Ingredients
- 4 links pork sausages or similar, whole or cut into smaller pieces, Italian
- 1 pound chicken breast boneless and skinless, cut into bite size pieces
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 large onion chopped
- 1 medium carrot chopped
- 1 leek chopped (white and green part)
- ½ cup white wine such as a sauvignon blanc or pinot grigio
- 2 small shallot chopped
- 4 cloves garlic minced
- 19 ounce cannellini beans (1 can), drained
- 1 teaspoon rosemary dried
- ½ teaspoon herbes de provence
- 1½ cup water
- 2 tablespoon parsley for garnish
Instructions
- Preheat your oven to 325℉.
- Brown the sausage: 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. Remove them once browned.
- Cook the chicken: Add the chicken breasts to the Dutch oven next, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove and set aside.
- 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.
- Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom.
- Finish the cassoulet: 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.
Notes
- Refrigerate leftovers in an airtight container; flavor peaks around day three and lasts up to four days.
- Cool fully before freezing the casserole in an airtight container to keep it fresh for up to three months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 430 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 430kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 33g | 66% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 102mg | 34% |
| Sodium | 970mg | 40% |
| Potassium | 619mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 2130IU | 43% |
| Vitamin C | 8.7mg | 10% |
| Calcium | 97mg | 10% |
| Iron | 3.9mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
