A cassoulet is a lovely dish. It is slow cooked and always contains beans of some sort and a protein or two - or more.
I have made several cassoulets before. I really enjoy all the flavor that is infused by the six or seven hour cooking.
I know, it takes time. For most people this would be a special occasion dish simply because of the time involved.
Traditionally though, it is a considered a rustic dish.
For this recipe I used white beans. Soaking the beans over night does help to reconstitute them quite well. You do need to boil them for at least an hour as well. This brings them to near softness. The remaining cooking time softens them up the rest of the way.
For the chicken portion I used chicken thighs. I like the dark meat for a slow cooked recipe. I feel that chicken thighs have a lot more flavor than a breast. The fat content in the meat also lends itself well to long cooking. It does not get overcooked and remains moist.
The kielbasa adds a lovely meatiness to the dish. There are so many different types of sausage out there, you can really change the dish by which one you choose.
The tomatoes give the dish a little acid, which is a nice addition.
The sage and thyme are the perfect seasonings for all the other ingredients. I do think the dish could have used a touch more salt, but really just a pinch.
So yes, this did take all day - not counting the bean soaking time - but I really do think it was worth it.
This is a hearty dish that will leave you feeling full for a long time. It also makes a ton of food. So it’s great for a crowd - or for leftovers!
CASSOULET
1 Pound Small White Beans
2 1/2 Cups Water
5 Small White Onions
3 Cloves
1 Cup Chicken Broth
2 Carrots, Quartered
1 Bay Leaf
1 Clove Garlic, Minced
3 Whole Black Peppercorns
1 Teaspoon Salt
1/4 Teaspoon Crushed Marjoram
1/2 Teaspoon Sage
1/4 Teaspoon Thyme
2 Tablespoons Butter
2 1/2 Pounds Chicken Pieces
1 Cup Thinly Sliced Celery
16 Ounces Whole Tomatoes
1 Cup Dry White Wine
1 Pound Polish Sausage, 1/2 Inch Slices
In a 5 quart dutch oven combine beans and water. Let soak overnight. Stud 1 onion with cloves. To beans, add onions, chicken broth, carrots, bay leaf, garlic, black pepper, salt, marjoram, sage and thyme. Bring to a boil, reduce heat and let simmer, covered, for 1 hour. Stir occasionally. In a large skillet melt butter over medium heat. Brown chicken on all sides until done. Remove and add to bean mixture. Sauté celery in pan until tender. Add tomatoes, tomato liquid, and wine. Simmer for 5 minutes. Add to bean mixture. Stir in sausage. Cover. Bake in a 350 degree oven for 50 minutes. Uncover and bake an additional 20 minutes.
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