Cassoulet is a typical French Country dish. It is not something we typically eat in French Canada. It is really a French/France dish. As you know I am always very quick to point out I am french CANADIAN not “French/French”…not that there is anything wrong with that. As a kid, I can say that I did not eat cassoulet but as an adult I have learned to really love it and appreciate a well made recipe. This particular recipe is great because it can be made fairly quickly and it is very delicious. I saw Melissa D’Arabian make this on a mid-Sunday show and I made it that exact night. That’s usually how it works around here…MUST MAKE FOOD! (in my best caveman voice!)
Cassoulet (Webters’ definition): a casserole of white beans baked with herbs and meat (as pork, lamb, and goose or duck)
- 4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone (I actually did 5 thighs and it worked)
- Salt and freshly ground black pepper
- 1/2 pound slab bacon, sliced into large chunks
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1/2 cup white wine
- 2 cups cooked Northern white beans
- 1 bay leaf
- 2 teaspoons dried thyme
- 1/2 cup chicken stock
- 1 tomato, sliced very thinly
- Garlic Bread Crumbs, recipe follows (confession I had 2 pieces of garlic bread leftover, I just crushed them)
- 1 baguette, sliced, for serving
Preheat the oven to 350 degrees F.
Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
Garlic Bread Crumbs
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 3 slices slightly stale or dried bread, pulsed into crumbs in food processor
- kosher salt and freshly ground black pepper
In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.
Link to Melissa D’Arabian’s recipe on Food Network: Weekday Cassoulet
Here is a look:
Note: you could easily double or triple this recipe…evidently you should make sure you have a big enough Dutch Oven…since I (so far)only have the one… I just don’t invite people when I make it….so logically isn’t it!
Printer Friendly: Cassoulet and Bread Crumbs
Peace and Beans,
Note: recipe also featured on Coupon Cookin’ : Tasty Traditions