Cassoulete - French Comfort Stew

#food

This French Stew Defines Comfort | Back to Bourdain E64 - YouTube

🍎 Ingredients For Duck Confit • 4 duck legs • sea salt • 2 cups / 450 g. duck fat , (you’ll probably need more) • black pepper • 4 sprigs fresh thyme • 1 sprig fresh rosemary • 1 garlic clove 🔪 Equipment For Duck Confit • shallow dish • plastic wrap • saucepan • ovenproof casserole • foil 🍎 Ingredients For Cassoulet • 5 cups / 1100 g Tarbais beans, or white beans (I used white Cannellini) • 2 lb. / 900 g. fresh pork belly • 1 onion , cut into 4 pieces • 1 lb. / 450 g. pork rind • 1 bouquet garni , (parsley, thyme, bay leaf) • salt and pepper • ¼ cup / 56 g. duck fat • 6 pork sausages • 3 onions, thinly sliced • 1 garlic clove , thinly sliced • 4 confit duck legs 🔪 Equipment for Cassoulet • large bowl • large pot • strainer or colander • sauté pan • paper towels • blender • large, ovenproof earthenware dish • measuring cup • kitchen spoon

A classic French cassoulet is famously time-consuming, with layers of slow-cooked meat, beans, and sausage. However, with a few shortcuts, we can get all that rich, savory flavor in a fraction of the time! Here’s my "cheat" cassoulet recipe that’s ready in about an hour.

Quick Cassoulet Recipe

Ingredients:

• 2 tablespoons olive oil
• 4 chicken thighs (bone-in, skin on for flavor, or use boneless if preferred)
• 1/2 pound smoked sausage, sliced (like kielbasa or Andouille)
• 1 can (15 oz) cannellini or Great Northern beans, drained and rinsed
• 1 can (15 oz) diced tomatoes (fire-roasted if you like a bit more flavor)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for a crunchy topping)
• Fresh parsley, chopped, for garnish

Instructions:

1. Preheat & Prep: Preheat your oven to 375°F (190°C) if you plan to bake the cassoulet after the stovetop cooking.

2. Brown the Meats: In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt and pepper. Sear them, skin-side down, until golden brown and crispy, about 5 minutes per side. Remove from the pan and set aside.

3. Cook the Sausage: In the same pan, add another tablespoon of olive oil if needed and cook the sliced sausage until browned, about 3-4 minutes. Remove from the pan and set aside with the chicken.

4. Sauté the Aromatics: Reduce the heat to medium, add the diced onion, and cook until softened, about 5 minutes. Add the garlic, thyme, and rosemary, and cook for another minute until fragrant.

5. Add the Beans and Tomatoes: Add the drained beans, canned tomatoes (with their juice), and bay leaf to the pan. Stir everything together, then nestle the chicken and sausage back into the mixture.

6. Season and Simmer: Season with salt and pepper, cover, and let simmer for 15-20 minutes to let the flavors meld.

7. Optional Topping and Baking: For a classic cassoulet crunch, sprinkle the breadcrumbs over the top and transfer the pan to the oven. Bake uncovered for 15-20 minutes until the breadcrumbs are golden and crispy.

8. Serve: Garnish with fresh parsley and serve hot with a side of crusty bread!

Tips for Extra Flavor:

• If you have time, sauté some carrots and celery along with the onion for extra depth.
• Try adding a splash of white wine or chicken broth before adding the beans and tomatoes for more richness.

Voilà! Your cheat’s version of cassoulet, delivering all the warm, comforting flavors with much less fuss.