Shortcut French Cassoulet

Updated at: Thu, 17 Aug 2023 08:02:17 GMT

Step 1

In a large Dutch or French oven, heat up the duck fat, then fry the bacon. Remove and set aside when crisp. Add the sausages, and brown all over. Remove, and season the chicken thighs with salt and pepper. Sear the chicken thighs skin side down until golden brown. Remove and set aside.

Step 2

Add the garlic, onion, celery, and carrot, and sauté until the onion is just translucent. Add the wine, and pick up all the fond that has formed at the bottom of the pot.

Step 3

Add the beans, stir to coat everything well with the fats. Add in the chicken broth, and the meats back into the pot. Make sure the liquid has nearly covered the meats almost entirely. Add cracked black pepper to taste.

Step 4

Add the bay leaf, and thyme cover, and let it cook on medium low, until the thigh meat is tender. Add the mushrooms, and cook again, until they are fully cooked, and the beans are soft, but not overcooked. This could take anywhere from 1-2 hours depending on how strong your stove is. Stir and move around the meat and veggies often to avoid sticking. Season with salt to taste.

Step 5

When complete, you may wish to thicken your broth if it’s too thin. Simply mush a small amount of the beans with the back of a fork. Sprinkle in the parsley.

Step 6

If using the buttered, toasted breadcrumb, simply serve a portion of the cassoulet in shallow bowls, giving each person a sausage and a thigh, and the vegetables. Sprinkle a generous amount of crumbs over top.

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