Cassoulet

The authentic version of this dish is made with duck confit. This recipe uses ingredients you might have on hand.

INGREDIENTS | SERVES 8

2 tablespoons olive oil

½ pound Italian sausage, cut in a few pieces

1 pound boneless chicken breast, cubed

½ pound lean beef, lamb, or pork, finely diced

1 tablespoon herbes de Provence

1 large onion, diced

1 red bell pepper, cored and diced

3 cloves garlic, minced

2 cups chicken or beef broth

1 (28-ounce) can plum tomatoes, crushed

1 cup white wine

1 teaspoon salt

2 bay leaves

10 cups cooked cannellini beans

½ cup fine bread crumbs

¼ cup minced parsley

1 tablespoon melted butter

  • In a medium Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add sausage; cook, stirring, until sausage is no longer pink. Remove to a platter.

  • Sprinkle chicken and meat cubes with half of herbes de Provence. Working in batches, brown chicken and meat in sausage drippings, adding 1 tablespoon of olive oil if necessary. Remove to a platter.

  • Add onion, bell pepper, and garlic to fat; sauté 3 minutes.

  • Remove vegetables to a platter. Add broth, tomatoes, wine, salt, bay leaves, and remaining herbes de Provence. Stir well; scrape up any bits from bottom of pot. Raise heat to high; bring mixture to a boil. Boil until liquid is reduced by one third.

  • Remove casing from sausage; chop. Mix sausage, chicken, meat, and vegetables together. Ladle ½ of liquid from Dutch oven into another container; reserve. Layer one third of beans in bottom of pot; top with ½ of meats and vegetables. Layer another ⅓ of beans, followed by remainder of meats and vegetables. Top with remaining beans. Pour rest of liquid over beans. (Liquid should not be higher than level of beans.)

  • Mix bread crumbs with parsley; sprinkle over beans. Drizzle butter over crumbs. Bake at 350°F for 1 hour. Remove from oven; let stand 15 minutes before serving.

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