Easy French Cassoulet Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
1216 kcal
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Course
Main Course, Dinner
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Cuisine
French
Easy French Cassoulet Recipe
Description
Easy French Cassoulet Recipe brings together pork belly, chicken thighs with skin, spicy turkey sausage, and a mix of vegetables and white beans in a long, slow cooking process. The dish starts with searing the meats for color and flavor, then layering them with sautéed onions, garlic, and root vegetables in a roasting pan. The addition of chicken stock and fresh herbs like thyme and bay leaf helps create a flavorful broth that softens the beans and melds the flavors. The resulting cassoulet has a rich, deep taste with tender meat contrasted by the creamy beans.
The seasoning with ground clove adds warmth to the undertones of this rustic stew. Cooking at a low oven temperature helps the meat stay juicy and tender while the flavors intensify. This dish is traditionally served as a main course, ideal for cooler weather or when a filling and balanced meal is desired. It pairs nicely with fresh bread or a simple green salad.
When selecting your sausage, you can use spicy turkey sausage for extra kick or substitute with any pork-based sausage. Pricking holes in the sausage before cooking helps release its flavors into the dish. The cassoulet can be prepared ahead and reheated, allowing the flavors to deepen further.
Ingredients
- 1 tbsp olive oil
- 1/2 lb pork belly cut into half inch pieces
- 2 lbs chicken thighs bone-in, skin on
- salt
- black pepper
- 1 lb turkey sausage (See Note 1)
- 1 onion diced, large
- 4 cloves garlic minced
- 1 tsp ground clove
- 2 celery chopped into 1 inch pieces, stalks
- 3 carrot peeled and chopped into 1 inch pieces
- 4-15 oz cannellini beans drained, canned, white
- 32 oz chicken stock
- 1 thyme 12 pieces, tied, bunch
- 2 bay leaf
- 1/4 cup parsley chopped, fresh
Instructions
- Preheat oven to 300°F.
- Season chicken liberally on skin sides with kosher salt and black pepper. Set aside.
- In a large skillet over medium high heat add the oil and brown the pork belly pieces. When golden brown and crispy, remove with slotted spoon and set aside.
- Place the chicken thighs skin side down and sear until a golden brown for several minutes. Turn and brown the other side. Remove from skillet and set aside.
- Brown the sausages on both sides in same skillet. Remove and set aide.
- Add the onion to the skillet and sauté for several minutes. Season with salt and pepper. Add the garlic and ground clove and cook another minute. Add the celery and carrots and cook for 3 minutes, scraping up the bottom of pan for any browned bits.
- Spread the sautéed vegetables to a large roasting pan, Dutch oven or casserole dish. Add the beans and chicken stock. Next add the cooked meats and any pan juices, pressing them into the beans and vegetables. Add the thyme bundle and bay leaves.
- Cook, uncovered for 1 hour and 15 minutes.
- Remove thyme bundle and bay leaves. Season to taste. Place a chicken piece, a sausage and scoop of beans with vegetables on to each plate. Sprinkle with chopped parsley and serve with crusty French bread.
Notes
- Use any turkey or pork sausage; pricking the sausages with a fork allows the flavors to infuse better.
- Cook the meats until golden brown before assembling the cassoulet to develop richer taste.
- Simmer the dish slowly in the oven to tenderize meats and meld flavors harmoniously.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1216 kcal
% Daily Value*
| Calories | 1216kcal | 61% |
| Carbohydrates | 38g | 13% |
| Protein | 77g | 154% |
| Fat | 83g | 128% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 354mg | 118% |
| Sodium | 1131mg | 47% |
| Potassium | 1376mg | 29% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 8310IU | 166% |
| Vitamin C | 14.8mg | 16% |
| Calcium | 173mg | 17% |
| Iron | 7.1mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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