Cassoulet

Ingredients

3 slices bacon, chopped

13 ounces smoked sausage, sliced into ¼-inch thick rounds

1 small onion, finely-diced

1 green bell pepper, finely-diced

2 stalks celery, finely-diced

1 teaspoon minced fresh garlic

2 tablespoons tomato paste

1 (14.5 ounce) can petite diced tomatoes, drained

1 cup chicken broth

½ cup dry white wine

2 (14.5 ounce) cans cannellini beans, drained and rinsed

2 cups cooked, diced or shredded chicken (such as the meat from a rotisserie chicken)

1 teaspoon red wine vinegar

½ teaspoon kosher salt

¼ teaspoon ground black pepper

1 teaspoon chopped fresh thyme

2 tablespoons chopped fresh parsley

Instructions

Step 1:

In a large Dutch oven, cook bacon and sausage over medium-high heat until bacon is crispy and sausage is browned.

Use a slotted spoon to remove to a paper-towel lined plate, reserving the drippings in the pot.

Step 2:

Add the onion, bell pepper and celery to the pot.

Cook, stirring frequently, until tender, about 6-8 minutes.

Add the garlic and cook, stirring constantly, for 1 more minute.

Stir in tomato paste and cook for 1 more minute.

Add diced tomatoes, chicken broth and white wine; bring to a boil, scraping the bits from the bottom of the pot with a wooden spoon as you stir.

Stir in the beans, chicken, vinegar, salt, pepper and thyme.

Reduce heat to low and simmer, stirring occasionally, for about 20 minutes.

Return the sausage and the bacon to the pot.

Cook and stir until heated through, about 3-5 more minutes.

Remove from heat, stir in parsley, and serve!

Notes

Use the meat from a store-bought rotisserie chicken for a shortcut.

If you prefer to cook your chicken at home, use about 1 lb. of raw boneless, skinless chicken breast or thighs. Boil the chicken for about 15-20 minutes, or until cooked through. When cool enough to handle, chop or shred with forks and use in the recipe.

Use a dry, crisp white wine. Rich, oaky whites can become bitter during the cooking process, while sweeter whites add unwanted sweetness. Do not use a bottle of “cooking wine” from the grocery store, which often contain salt and other additives. Good options include Sauvignon Blanc, unoaked Chardonnay, or Pinot Grigio.

Garnish with fresh herbs for a bright contrast to the rich, hearty stew.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

What is Cassoulet?

Cassoulet is a rich and hearty French dish originating from the province of Languedoc.

It’s a slow-cooked casserole typically made with meat, sausages, and white beans.

Can I use different types of beans?

Yes, you can customize the beans to your liking.

Traditional cassoulet often uses white beans like cannellini or Great Northern beans, but feel free to experiment with your favorite varieties.

What type of sausage is best for Cassoulet?

Use a flavorful and hearty sausage like smoked sausage or kielbasa.

It adds a robust taste to the dish.

Can I make Cassoulet ahead of time?

Yes, Cassoulet actually improves in flavor when made ahead.

The flavors meld, making it a great make-ahead dish for entertaining.

Can I use canned tomatoes?

Absolutely. The recipe calls for petite diced tomatoes, but canned diced tomatoes work well too.

Ensure to drain them before adding to the pot.

What kind of chicken works best?

Cooked, diced or shredded chicken, such as rotisserie chicken, is convenient and adds a delicious flavor.

Make sure to remove the skin and bones.

Can I freeze Cassoulet?

Yes, Cassoulet freezes well.

Allow it to cool completely before transferring to airtight containers.

Thaw and reheat when ready to enjoy.

Is it necessary to use white wine?

White wine adds depth of flavor, but if you prefer not to use alcohol, you can substitute with additional chicken broth.

What herbs can I use instead of thyme?

Rosemary and sage complement the flavors of Cassoulet well.

Adjust the quantity based on personal taste preferences.

Can I use turkey bacon instead of regular bacon?

Yes, turkey bacon is a leaner option.

While it may not provide the same depth of flavor as regular bacon, it’s a suitable alternative for a lighter version.