Classic French Cassoulet This Classic French Cassoulet is a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Served with a french baguette and salad? Oui Oui! Ingredients 4 links Italian pork sausages or similar, whole or cut into smaller pieces 1 lb chicken breasts boneless and skinless, cut into bite size pieces 1/2 tsp salt or to taste 1/2 tsp pepper or to taste 1 large onion chopped 1 medium carrot chopped 1 leek chopped (white and green part) 1/2 cup white wine such as a sauvignon blanc or pinot grigio 2 small shallots chopped 4 cloves garlic minced 19 oz cannellini beans (1 can) 1 tsp rosemary dried 1/2 tsp herbes de provence 1 1/2 cup water 2 tbsp parsley for garnish Instructions Preheat your oven to 325 F degrees. Brown the sausage: In a dutch oven or heavy bottomed sauce pan, brown the sausages whole. I prefer a smaller bite so I dice them up in pieces. Remove them once browned. Cook the chicken: Add the chicken breasts to the Dutch oven next, season with salt and pepper, and cook until no browned and cooked through. Remove and set aside. Saute veggies: Add onion, carrot, and leeks to the pot in the residual sausage fat and cook until tender, about 4 minutes. Then add the shallots and garlic and saute for an additional minute. Deglaze pot: Add the white wine to deglaze the pot, scraping any brown bits from the bottom. Finish the cassoulet: Return the protein to the pot and add beans, herbs, water and seasoning. Bring to a simmer then cover and transfer to the oven to bake for 2 hours. Garnish with parsley and serve.

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