Cassoulet
Dec 11, 2021
by Will
PREP
20 mins
COOK
1 hr 20 mins
MAKES
4 sandwiches
Adapted for American staples, this classic French recipe features polish sausage and chicken.
Ingredients
- 1.0 bay leaves,
- black pepper, a few good grinds
- 3.0 carrots, large
- 3.0 celery stalks,
- 4.0 cup chicken stock,
- 1.0 pound chicken thighs,
- 1.0 teaspoon dry marjoram,
- 1.0 teaspoon dry thyme,
- 4.0 garlic, cloves
- 1.0 onions,
- 1.0 pound sausages, kielbasa works fine
- 1.0 pound white beans, like navy beans, cooked
Directions
-
Preheat the oven for 400F.
-
Pressure cook the beans, high pressure 20 minutes.
-
Either pan fry the thighs, or cover with oil and gently fry until the skin is uniformly darkened but the interior is still moist.
-
Slice the sausage into half moons and cook until the fat renders, then remove and set aside.
-
Add diced carrots, onion, and celery. Cook until well softened, then add the garlic and sausage and cook for another minute. Slice the chicken and add to the mixture along with remaining seasoaning and the chicken stock.
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When the beans are done, drain and add a cup of the bean liquid and the chicken stock. Bake for 1-2 hours until beans are tender and the liquid has reduced slightly. After an hour of baking, mix so the top beans do not dry out.
Note
-
Traditionally, cassoulet uses duck confit, but chicken replaces the duck for American accessibility. Lima beans or runner beans can replace the white beans, and other various meats can be added or replaced.