Cassoulet for Today

INTRODUCTION

Cassoulet is a traditional French dish known for its rich flavors and hearty ingredients. It usually takes a long time to cook and has many variations, but today we will make a simpler version that is perfect for any day of the week. This "Cassoulet for Today" is a delightful twist on the classic stew that combines chicken, beans, and a few other key ingredients to create a satisfying meal for friends or family.

WHY YOU WILL LOVE THIS RECIPE

There are many reasons to love this Cassoulet for Today. First, it is straightforward to make, even if you are not a skilled cook. The simplicity of the preparation allows anyone to enjoy a taste of French cuisine without feeling overwhelmed. Second, this recipe is packed with flavor. The combination of chicken, herbs, and smoky kielbasa creates a savory dish that will please everyone. Finally, this cassoulet is a one-pot meal, meaning less mess and cleanup.

HOW TO MAKE Cassoulet for Today

To make this delicious dish, follow the instructions closely. You will see that the preparation is simple, and the cooking process offers plenty of time for you to enjoy the delicious smells wafting through your kitchen.

EQUIPMENT NEEDED

1. Broiler-safe Dutch oven
2. Knife and cutting board
3. Measuring spoons and cups
4. Wooden spoon or spatula
5. Oven mitts

Ingredients You’ll Need

• 6 boneless skinless chicken thighs
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 3 teaspoons olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1/2 cup white wine or chicken broth
• 1 can diced tomatoes (14-1/2 ounces), drained
• 1 bay leaf
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 2 cans cannellini beans (15 ounces each), rinsed and drained
• 1/4 pound smoked turkey kielbasa, chopped
• 3 bacon strips, cooked and crumbled
• 1/2 cup soft whole wheat bread crumbs
• 1/4 cup minced fresh parsley
• 1 garlic clove, minced

STEP-BY-STEP INSTRUCTIONS

1. Preheatyour oven to 325 degrees.
2. Sprinkle chicken thighs with salt and pepper.
3. In a broiler-safe Dutch oven, heat 2 teaspoons of olive oil over medium heat.
4. Brown the chicken on both sides. Remove the chicken from the pan and set it aside.
5. In the same pan, add the remaining olive oil and sauté the chopped onion over medium heat until it is crisp-tender.
6. Add minced garlic and cook for another minute.
7. Pour in the white wine or chicken broth. Bring the mixture to a boil, stirring to loosen any browned bits from the bottom of the pan.
8. Add in the drained diced tomatoes, bay leaf, and herbs. Stir well.
9. Return the browned chicken to the pot and bring the mixture back to a boil.
10. Cover the pot and transfer it to the oven. Bake for 30 minutes.
11. After 30 minutes, stir in the rinsed cannellini beans and chopped smoked turkey kielbasa.
12. Bake again, covered, until the chicken is tender, about another 20-25 minutes.
13. Remove the pot from the oven. Carefully take out the bay leaf and stir in the crumbled bacon.
14. In a small bowl, toss the whole wheat bread crumbs with minced parsley and garlic.
15. Sprinkle this mixture over the top of the cassoulet.
16. Place the pot under the broiler so that the surface of the cassoulet is 4-5 inches away from the heat. Broil until golden brown, about 2-3 minutes.

this recipe

HOW TO SERVE Cassoulet for Today

Serve the Cassoulet for Today hot from the oven. Spoon generous portions into bowls and enjoy the warm, hearty goodness. You can offer additional chopped parsley on the side for a touch of fresh flavor. Some people like to serve this dish with crusty bread or a simple green salad to add a refreshing element to the meal.

STORAGE & FREEZING: Cassoulet for Today

If you have leftovers, you can store them in an airtight container in the refrigerator. The cassoulet will stay good for about three to four days. If you want to freeze it, let the dish cool completely before transferring it to a freezer-safe container. It can be frozen for up to three months. When you are ready to eat it, simply thaw it in the refrigerator overnight and reheat it on the stove or in the oven.

SERVING SUGGESTIONS

You can serve your Cassoulet for Today with various side dishes. A simple green salad with a light vinaigrette pairs nicely. Garlic bread or a baguette would also complement the dish well, giving you something to soak up the flavorful sauce. A glass of white wine or a light beer makes a great drink pairing.

VARIATIONS

Feel free to make this cassoulet your own by trying different ingredients. If you prefer a different type of meat, you could substitute the chicken with pork or sausage. You can also add more vegetables, like carrots or celery, for added nutrition and flavor. If you like spices, consider adding some crushed red pepper flakes for a bit of heat.

FAQs

1. Can I use other types of beans?

   • Yes, you can use any type of beans you like. Some great options are kidney beans or navy beans.

2. Can I make this dish ahead of time?

   • Absolutely! You can prepare everything and store it in the fridge before baking. Just be sure to bake it on the day you want to serve it.

3. Is it necessary to broil the cassoulet?

   • Broiling gives the top a nice crunchy texture. If you prefer a softer top, you can skip this step.

4. What do I do if I don’t have fresh herbs?

   • Dried herbs work well too. Just remember that dried herbs are more potent. Use about a quarter of the amount called for in the recipe.

MAKE-AHEAD TIPS FOR Cassoulet for Today

To make your cooking easier, you can prepare some ingredients in advance. Chop the onion and garlic ahead of time and store them in the refrigerator. You can also measure out the olive oil, salt, and pepper to have everything ready when you start cooking. If you plan to make this on a busy day, the preparation can save you valuable time.

Enjoy your delicious, simple, and hearty Cassoulet for Today!

Cassoulet for Today

Print Recipe

Print Recipe

A simplified version of the traditional French cassoulet, featuring chicken, beans, and a smoky flavor that makes for a hearty one-pot meal.

• Total Time: 70 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 6 boneless skinless chicken thighs
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 3 teaspoons olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1/2 cup white wine or chicken broth
• 1 can diced tomatoes (14–1/2 ounces), drained
• 1 bay leaf
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 2 cans cannellini beans (15 ounces each), rinsed and drained
• 1/4 pound smoked turkey kielbasa, chopped
• 3 bacon strips, cooked and crumbled
• 1/2 cup soft whole wheat bread crumbs
• 1/4 cup minced fresh parsley
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 325°F (160°C).
2. Sprinkle chicken thighs with salt and pepper.
3. In a broiler-safe Dutch oven, heat 2 teaspoons of olive oil over medium heat.
4. Brown the chicken on both sides. Remove the chicken from the pan and set it aside.
5. In the same pan, add the remaining olive oil and sauté the chopped onion until crisp-tender.
6. Add minced garlic and cook for another minute.
7. Pour in the white wine or chicken broth and bring to a boil, stirring to loosen browned bits.
8. Add the drained diced tomatoes, bay leaf, and herbs, stirring well.
9. Return the browned chicken to the pot and bring back to a boil.
10. Cover the pot and transfer to the oven. Bake for 30 minutes.
11. After 30 minutes, stir in the rinsed cannellini beans and chopped smoked turkey kielbasa.
12. Bake again, covered, until the chicken is tender, about another 20-25 minutes.
13. Remove from the oven and carefully take out the bay leaf. Stir in the crumbled bacon.
14. Toss the whole wheat bread crumbs with minced parsley and garlic, then sprinkle over the cassoulet.
15. Broil until golden brown, about 2-3 minutes.

Notes

Feel free to customize with different meats or vegetables to suit your taste.

• Author: miguel-santiago
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Main Course
• Method: Baking
• Cuisine: French
• Diet: None

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 8g
• Protein: 30g
• Cholesterol: 90mg

Keywords: cassoulet, French cuisine, one-pot meal, chicken, beans