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!
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
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.