French Cassoulet (Chicken and Bean Stew)
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French Cassoulet (Chicken and Bean Stew)
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Our easy French cassoulet recipe includes chicken, sausage, beans, and bacon, and brings you the flavors of traditional cassoulet in just a few hours.Yield: 4.5 quarts of stew
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Ingredients
- 1 lb dry navy beans, soaked overnight in salt water and drained
- 2 Tbsp duck fat (or unsalted butter)
- 4 chicken leg quarters (legs and thighs)
- 1 lb sweet Italian sausages (pork)
- ½ lb thick cut bacon, diced
- 2 carrots, diced
- 1 onion, diced
- 1 talk celery, diced
- 4 cloves garlic, minced
- 3-4 c chicken stock (we prefer low sodium)
- 2 tsp parsley
- 1 tsp thyme
- 2 bay leaves
- ½ tsp salt
- 1 c breadcrumbs
Instructions
- Place the soaked and drained beans in a medium pot and cover with 2 inches of water. Cover the pot and bring the beans to a boil. Reduce the heat and simmer until the beans are just barely tender, 20 minutes.
- While the beans are cooking, heat the duck fat in a 5-6 quart Dutch oven.
- Over medium high heat, sear the chicken leg quarters until golden brown on both sides. Remove the chicken from the Dutch oven and set aside on a plate.
- Sear the sausages until golden brown. Remove and set aside.
- Add the diced bacon and cook until crisp. Remove and set aside.
- Remove about half of the fat from the Dutch oven. Add the diced carrots, onion, celery, and garlic. Sauté until softened and lightly golden.
- Add 2 cups of chicken stock to the veggies in the Dutch oven and deglaze the pan, scraping up any stuck bits with a wooden spatula.
- Preheat your oven to 325F.
- Drain the beans from their cooking liquid and add them to the Dutch oven. Add the parsley, thyme, bay, salt and cooked bacon. Mix well.
- Return the sausages and chicken to the pot, nestling them as evenly as possible among the beans. Add as much of the remaining stock to the dish so that you can see moisture peeking through the ingredients at the top.*
- Sprinkle the breadcrumbs over top of the dish and place it in the oven, uncovered to bake for 1 hour.
- After 1 hour, remove the dish from the oven and press down any breadcrumbs that haven’t been moistened. If the dish looks too dry on top, you can add a bit more chicken stock (or water). Return the dish to the oven to bake, uncovered for another 1 hour.
- After the second hour, again remove the dish from the oven and break up the top crust to moisten the breadcrumbs. Return the dish to the oven to bake, uncovered, for 1 final hour.
- After 3 hours of cooking time, remove the dish from the oven and let it rest, uncovered for 20 minutes.
- Serve warm.**
Notes
- *Your cassoulet can be made ahead up to this point. Let it cool and then refrigerate it overnight, until you are ready to cook it. Before cooking, let the refrigerated cassoulet come to room temperature for 2 hours.
- **Keep in mind that the chicken legs and thighs will be fall apart tender, this means that some bones or cartilage might fall apart into the thick stew as you scoop servings out. If you are serving this dish to young children, you may want to carefully extract the chicken legs and thighs from the dish before and de-bone them before serving.
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