Best 2 Weekday Cassoulet Recipes
Cassoulet, a hearty and flavorful French casserole, is a celebration of rich flavors and textures. Originating in the southwestern region of France, this classic dish combines tender meats, creamy beans, and aromatic vegetables in a rich broth, creating a symphony of flavors that warm the soul. Indulge in the traditional Cassoulet with Duck Confit and Sausage, where succulent duck confit and savory sausage mingle with tender beans, or opt for the vegetarian Cassoulet with Mushrooms and Herbs, where earthy mushrooms and aromatic herbs take center stage. If time is of the essence, try the Weeknight Cassoulet, a streamlined version that delivers all the comforting flavors without compromising on taste. For a lighter take, the Slow Cooker Cassoulet offers a hands-off approach, allowing the flavors to meld and deepen while you tend to other tasks. No matter your preference, these Cassoulet recipes promise a culinary journey that will leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
WEEKDAY CASSOULET
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 1h55m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
- In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
- In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.
WEEKDAY CASSOULET
Make and share this Weekday Cassoulet recipe from Food.com.
Provided by DrGaellon
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Rinse the chicken, then pat very dry. Season with salt and pepper. Let sit at room temperature for 15 minutes.
- Meanwhile, in a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Add the bread crumbs and cook, stirring often, until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, remove from heat and set aside.
- Put the bacon in a large Dutch oven over medium-low heat, and slowly render the fat. When crispy, Remove the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat in the pan.
- Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate and tent with foil.
- Add the onion, celery, carrots and garlic to the pot and saute until soft, about 5 minutes. Deglaze the pan with white wine; simmer until reduced by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes.
- Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
Tips:
- Use high-quality ingredients: Fresh, seasonal vegetables and high-quality meat will make a big difference in the flavor of your cassoulet.
- Don't skimp on the beans: Cassoulet is a bean dish, so make sure you use plenty of them. A good rule of thumb is to use about 2 cups of dried beans per pound of meat.
- Soak your beans overnight: This will help them cook more evenly and reduce the cooking time.
- Use a variety of beans: Cassoulet traditionally uses a mix of white beans, but you can also use other types of beans, such as kidney beans, black beans, or chickpeas.
- Brown your meat before adding it to the pot: This will help develop flavor and prevent the meat from becoming dry.
- Use a good quality sausage: The sausage is a key ingredient in cassoulet, so make sure you use a good quality one. A spicy sausage will add a nice kick of flavor to the dish.
- Simmer the cassoulet for at least 2 hours: This will allow the flavors to meld and the beans to become tender.
- Serve the cassoulet with a crusty bread: The bread will help you soak up all the delicious sauce.
Conclusion:
Cassoulet is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively easy dish to make, especially if you use a slow cooker. So next time you are looking for a comforting and delicious meal, give cassoulet a try. You won't be disappointed.
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