Easy Cassoulet
User Reviews
3.8
Easy Cassoulet
Description
This Easy Cassoulet begins by browning sweet Italian sausages and chicken pieces, which develop a caramelized exterior. The pot then cooks down a base of diced onion, shallot, fennel, and crushed garlic in olive oil, softening and melding their flavors. Dry vermouth is added and reduced slightly before introducing crushed tomatoes, tomato paste, and chicken stock seasoned with bay leaves, thyme, harissa, allspice, and cinnamon. The browned meats return to the pot to simmer gently with the sauce, allowing the flavors to meld and meat to tenderize.
At the end of cooking, canned white beans and peeled baby carrots are gently stirred in and heated just enough to warm through and soften slightly without losing their shape. The mixture is finished with a splash of sherry vinegar to brighten the rich broth. The resulting cassoulet offers tender meats with a balance of warm spices and sweet vegetables, accented by the earthy beans.
This dish is well suited for serving as a one-pot main, accompanied by rustic bread or a simple green salad. It offers comfort food appeal with layered flavors from the varied vegetables and seasoning, while maintaining a straightforward preparation approach.
Ingredients
- 4-5 sweet Italian sausage
- 4 chicken thighs or a mix of thighs and legs
- olive oil
- 1 yellow onion peeled and diced
- 1 shallot peeled and thinly sliced, large
- 3 garlic peeled and smashed, large cloves
- 1 fennel bulb diced, small head
- 1/2 cup dry vermouth or other white wine
- 1 crushed tomatoes or tomato sauce
- 2 Tbsp tomato paste
- 32 ounces chicken stock Swanson® brand
- 2 bay leaf
- 1 thyme tied with twine, plus more for garnish, large bunch, fresh
- salt fresh cracked, to taste
- black pepper fresh cracked, to taste
- 1 Tbsp harissa
- 1/8 tsp allspice
- 1/8 tsp cinnamon
- a small bunch maybe 8 or so, baby carrots, trimmed and peeled, but left whole
- 28 ounces White beans drained and rinsed, canned
- sherry vinegar a splash
Instructions
- Heat a large Dutch oven or heavy stew pot over medium high heat until quite hot. Prick the sausages all over with the sharp point of a small knife. Brush them will olive oil and place them in the pan. Brown on all sides and set aside. Do the same with the chicken pieces. Remove and set aside.
- Coat the bottom of the pan lightly with olive oil and saute the onions, shallot, fennel, and whole garlic cloves for about 10 minutes, stirring often, until softened.
- Add the vermouth to the pot and let it cook down for a couple of minutes.
- Add the tomatoes, tomato paste, and stock, bay leaves, thyme, harissa, and spices, stir well and bring to a simmer. Let the sauce cook uncovered for about 10 minutes to reduce a bit.
- Add the sausage and chicken back into the pot, and nestle down into the sauce. Cover and let simmer on low for about 20 minutes.
- Add the white beans and the baby carrots at the very end of the cooking, just so the carrots barely cook through.
- Add the sherry vinegar and taste to adjust any of the seasonings. Remove the bay leaves and the thyme bundle. Cut each of the sausages in half.
- Garnish the cassoulet with fresh thyme leaves. Serve hot with crusty bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 50g | 17% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 79mg | 26% |
| Sodium | 477mg | 20% |
| Potassium | 1485mg | 32% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 9803IU | 196% |
| Vitamin C | 17mg | 19% |
| Calcium | 171mg | 17% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.8
You'll Also Love
