French Cassoulet
A rustic meat and bean stew, a bit of comfort from the French countryside.
Is there anything more traditionally French than Cassoulet? This “down-home”, “throw in whatever you have on hand” peasant stew, the common man’s “beef bourguignon”, probably dates to as early as the pot. Into that well-seasoned vessel, French cooks of an earlier time would have thrown a meaty bone, aromatics and veggies that grew in a humble patch or wild, in French fields.
Who could have guessed that this dish would rise through the ranks of gourmands to gourmets, to take center stage at even the most elegant French restaurants? So it is with various renditions by chefs such as Gordon Ramsey, Jacques Pepin and Julia Child!
Perhaps that is the appeal of the dish - it can become your own as you choose what you would like to put in the pot. We all love the theme of the poor boy succeeding - one from humble beginnings making the bigtime! Or with more of a French phrasing “How ya gonna keep ‘em down on the farm, after they’ve seen Par-ee?”
Be sure to make your recipe of Cassoulet “big” because as with wisdom, it gets better with age! (In the fridge, that is, and only for about a week!)
cassoulet
1 tablespoon extra virgin olive oil
6 chicken thighs, with bone in
3/4 pound sweet Italian sausages, cut into 3-inch pieces
4 bratwurst sausages (about 1 pound) or 1 polska kielbasa sausage, (turkey, beef, or pork) cut into 1 inch chunks
3/4 cup diced (1/2-inch) onion
2 tablespoons crushed garlic (about 4 large cloves)
1/2 teaspoon dried thyme leaves
1 bay leaf
2 - 15 1/2 ounces cans cannellini beans, drained and rinsed under warm running water
3/4 cup diced (1-inch) large plump tomato
1 cup chicken or beef broth ½ cup red wine (optional)
1/4 teaspoon freshly ground black pepper
3 tablespoons coarsely chopped fresh parsley
Pistou for garnish (1 cup pesto mixed with ½ cup finely chopped fresh or canned tomatoes.)
-Heat the oil in a large skillet and add the chicken thighs, bratwurst, and Italian sausage. Cook over high heat for 7 to 8 minutes, turning occasionally until browned on all sides.
-Add the kielbasa, onion, garlic, thyme, and bay leaf. Mix well and cook for another 5 to 6 minutes.
-Add the beans, tomato, broth, wine and pepper, bring back to a boil. Place the pot in an oven heated to 325 degrees, uncovered and bake for 1 1/2 hours, breaking the crust with a spoon and moistening the surface at least twice. If the beans look dry, add spoonfuls of extra bean liquid or chicken broth. The cassoulet should develop a very brown skin over the top which is the traditional way of preparing it. The crust of the top intensifies the flavors and adds a crunchy texture to the dish.
-At serving time, discard the bay leaf and arrange the meat on a platter with the beans. Pour any extra liquid over the meat and beans.
-Top with pistou (or pesto mixed with ½ cup finely chopped canned tomatoes) and sprinkle parsley over the top. Serve with a crusty French bread.
Baking creates a crunchy crust which intensifies the flavor and texture.
A hearty, soulful meal….as the French do it! Bon Appetite!
