Traditional French Cassoulet takes time. Lots of time. I’m guessing most people do not have the time to spend in the kitchen to make this French peasant dish. So, I took the highlights of cassoulet and sped up the process.
Cassoulet recipes also vary across France, based on the region and the family making it. At its core is chicken, sausage, and beans. I’m using ingredients commonly found in the United States, but you can use other types of sausage if you want. Just note, that the sausage imparts flavor on the liquid. So, if you use andouille or chorizo, it will change the flavor profile of the dish quite a bit.
Weeknight Cassoulet
Serves 6
Heat a little oil in a (5-6 quart) Dutch oven or stock pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside.
Add the chicken to the hot grease and saute until brown on all sides. Add the sausage and cook for about 5 minutes.
Add the onion, carrots, garlic, rosemary, and thyme. Mix to combine. Season lightly with salt and pepper. Saute until the onions soften, about 5-10 minutes.
Add the stock and beans. Season with salt and pepper. Bring to a boil. Cover and reduce heat to low. Cook for 20-25 minutes. Add the cooked bacon. Adjust seasonings to taste.
Serve with cooked rice, mashed potatoes, or buttered noodles.
Cassoulet recipes also vary across France, based on the region and the family making it. At its core is chicken, sausage, and beans. I’m using ingredients commonly found in the United States, but you can use other types of sausage if you want. Just note, that the sausage imparts flavor on the liquid. So, if you use andouille or chorizo, it will change the flavor profile of the dish quite a bit.
Weeknight Cassoulet
Serves 6
- Oil for sauteing
- 3-4 slices bacon, diced
- 1-2 pounds boneless, skinless chicken thighs (about 6-8 thighs in a package), cut into pieces
- 1 kielbasa sausage (chicken or pork), sliced
- 1 onion, diced
- 3-4 carrots, diced
- 2-4 cloves garlic, minced
- 1-2 sprigs fresh rosemary, finely chopped
- 2 sprigs fresh thyme, finely chopped
- 1 quart chicken stock
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- Salt and pepper, to taste
Heat a little oil in a (5-6 quart) Dutch oven or stock pot over medium heat. Add the bacon and cook until crispy. Remove bacon from the pan and set aside.
Add the chicken to the hot grease and saute until brown on all sides. Add the sausage and cook for about 5 minutes.
Add the onion, carrots, garlic, rosemary, and thyme. Mix to combine. Season lightly with salt and pepper. Saute until the onions soften, about 5-10 minutes.
Add the stock and beans. Season with salt and pepper. Bring to a boil. Cover and reduce heat to low. Cook for 20-25 minutes. Add the cooked bacon. Adjust seasonings to taste.
Serve with cooked rice, mashed potatoes, or buttered noodles.
