Cassoulet

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A hearty warm supper, one of many versions of cassoulet. Remove the skin of the chicken or not, depending on your preference (for this particular recipe I personally favor leaving the skin on, which is unusual for me). You can, of course, substitute other types of beans. Preparation time includes 1 hour for soaking beans. Alternative: instead of steps 1-4, you can simply soak the beans overnight. One time I made this I added a couple of carrots, sliced thick, because I had some on hand and happen to like carrots. Serving size depends on the appetites of those being served and on whether you also serve side dishes.

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Ingredients [?]

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  • add   1 clove garlic
  • add   1 bay leaf
  • add   1 lb dried white pea beans
  • add   3-5 sprigs fresh parsley
  • add   3 beef bouillon cubes or 1 tablespoon beef bouillon powder
  • add   1 large onion
  • add   1/8 teaspoon pepper
  • add   1 tablespoon flour
  • add   1/2 teaspoon thyme
  • add   2 tomatoes
  • add   8 chicken drumsticks or chicken thighs (or 4 drumsticks and 4 thighs)
  • add   1/2 lb pork sausage links or italian sweet sausage
  • add   1/4 cup dry red wine
  • add   1/2 teaspoon salt

Instructions

  1. Wash beans.
  2. Heat 6 cups of water to boil in a large saucepan or dutch oven.
  3. Add beans, cover and boil 2 minutes.
  4. Remove from heat and let stand, covered, 1 hour.
  5. Wash chicken, pat dry, and toss lightly with flour.
  6. Heat a dutch oven over moderately high heat.
  7. Add sausage and chicken and brown on all sides.
  8. Dissolve bouillon cubes or powder in 3 cups boiling water; add to meat along with onion thru tomatoes.
  9. Add the beans.
  10. Bring to a boil over medium high heat, cover and reduce heat to medium low.
  11. Simmer about 1/2 hour; beans should be tender and chicken cooked through.
  12. Remove from heat and stir in the red wine, or alternatively, add the wine 5 minutes before the end of cooking.