Simple Cassoulet
Recipes Chicken Main Dish Meal ideas Other ethnic food Pork
Description
Cassoulet is a dish that is named after a "cassole", which is an earthenware pot which is deep and round. It originated in the south of France and is a slow cooked meal with pork sausages and other meats, along with beans. This version has sweet Italian s
Ingredients
4-5 sweet Italian sausages
4 chicken thighs or thighs and legs
olive oil
1 yellow onion, peeled and diced
1 large shallot, peeled and thinly sliced
3 large cloves of garlic, peeled and smashed
1 small head of fennel, diced
1/2 c. dry vermouth or white wine
1 heaping c. crushed tomatoes or tomato sauce
2 T. tomato paste
32 oz. carton chicken stock
2 bay leaves
1 large bunch fresh thyme, tied with twine, plus more for garnish
salt, to taste
freshly ground black pepper, to taste
1 T. harissa (hot chili pepper paste)
1/8 t. allspice
1/8 t. cinnamon
8 baby carrots, trimmed and peeled, but left whole
2 14-ounce cans of white beans, drained and rinsed
splash of sherry vinegar
Directions
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Heat a grill pan over medium-high heat until hot.
Prick sausages all over with a small knife; brush with olive oil; place on the grill. Brown on all sides; set aside. Repeat with the chicken pieces. (Browning is important to develop the flavor and color.)
Heat a large Dutch oven or heavy stew/soup pot; coat bottom with olive oil. Saute onions, shallot, fennel, and whole garlic cloves for about 10 minutes, stirring often, until softened; add vermouth or wine; allow to cook down for several minutes.
Add tomatoes, tomato paste, stock, bay leaves, thyme, harissa, and spices; stir well; bring to a simmer; let sauce cook uncovered about 10 minutes to reduce a little. Add sausage and chicken back to pot, nestling down into the sauce; cover; simmer on low about 20 minutes. Add white beans and carrots at the very end of the cooking, until the carrots barely cook through. Add the sherry vinegar; taste and adjust the seasonings. Remove bay leaves and thyme bundle.
Slice sausages in halves. Garnish with fresh thyme leaves.
Serve hot with a crusty bread.
4-6 servings.