Cassoulet is a rich, slow-cooked stew originating in southern France in the town of Castelnaudary in the mid-1300s. It was a sumptuous blend of beans, sausage, pork, mutton, and preserved goose, spiced with garlic and herbs. Variants of the dish are local to other towns and cities in the region and Julia Child noted “the composition of a cassoulet is, in typical French fashion, the subject of infinite dispute … arguments about what should go into this famous dish seem based on local traditions”.
As a classic peasant dish, Cassoulet is perhaps the ultimate comfort food. It is a long, slow, multi-step process that takes days to complete – even the Barefoot Contessa thinks it’s too much to make at home. I rarely see it on menus in the restaurants I frequent so I came up with an easy shortcut to satisfy my cravings. It may not be as authentic as the original but I think it is damn good. Here is how I make it for 4 – 6 people.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium high heat. Cut 6 boneless, skinless chicken thighs into medium pieces and sauté for 4-5 minutes on each side until they are slightly brown. They will still be uncooked in the center. Remove to a plate. Add 1 pound of uncooked sausages (your choice of chicken, garlic, Italian, etc.) and cook 3 – 4 minutes on each side then remove to the plate with the chicken. Add 5 – 6 strips of thick cut bacon that have been cut in lardons to the Dutch oven and sauté for about 3 minutes. Remove the bacon with a slotted spoon to the plate with the chicken and sausage and discard all but 2 tablespoons of the oil in the pot.
Add 1 diced onion to the pan and sauté until it begins to turn translucent. Then add 2 chopped carrots and 1 diced stalk of celery and cook for 2 – 3 minutes. Add 2 diced cloves of garlic and 1 teaspoon of Herbs de Provence and cook for 1 minute. Deglaze the pan with a big splash of white wine scraping up the brown bits that have accumulated on the bottom of the pot. Then add 1 quart of chicken stock, 2 14-ounce cans of white cannelloni beans that have been drained and rinsed and stir to combine. Finally add the chicken, bacon, and sausages. If the chicken and sausages are not covered in the mixture, add a little more chicken stock. Sprinkle 2 cups of bread crumbs over the stew, place a tight fitting lid on and pop into a preheated 350-degree oven for 1 hour and 20 minutes. When the stew is ready, remove the sausages and cut them into large pieces before returning to the pot.
Yes, there are a few steps but none of them are difficult. And the result is so worth it. AND this stew is even better the next day so you can make it ahead for a dinner party. I hope you will try it. Enjoy!