Best Cassoulet Recipe – How to Make Cassoulet

Best Cassoulet Recipe – How to Make Cassoulet

cassoulet

Makinze Gore

If you’ve never had Cassoulet, this is your chance to make it. Cassoulet, one of France’s most announced and sublime dishes, typically relies on duck confit, a method of cooking low- and slow-fat meats. Although everything preserved in fat is OK by Team Delish, duck confit takes hours to prepare – and the cassoulet already takes a good while on its own. Our version uses chicken instead, but is still just as tender and perfect. (If you can not resist that duck flavor, you can always sear the chicken thighs and lower thighs in duck fat!) The key to this dish is the salty crust that forms on top after hours of slow baking. By breaking the crust every 30 minutes, you let more liquid rise to the top and form a new layer of crust, resulting in a deep intense, thick layer at the end of the baking time. Downstairs you have falling chicken and creamy, buttery beans. This dish is best served directly from the oven, but to save yourself some time, you can make it in advance! Gather it before baking. Cover your pan and refrigerate for up to 24 hours, then cover and continue with the recipe.

Put this on top of your winter comforters to make!

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Yields:

8


portions

Preparation time:

0

timer

20

mine

Total time:

12

timer

30

mine

1 lb.

dried cannellini beans

8 c.

chicken broth with low sodium content

1


large carrot, cut into 2 “pieces

2


stalks celery, cut into 2 “pieces

4 lbs.

boneless, skin-on chicken thighs and lower thighs

1


medium yellow onion diced

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  1. Cover the beans with water in a large bowl and add salt. Add more water if necessary to ensure beans are covered with at least 2 “water. Let soak overnight or for at least 8 hours. Drain and rinse the beans.
  2. Add beans, broth, carrot, celery, thyme and bay leaves in a large saucepan over high heat. Bring to a boil, then reduce the heat and simmer, covered, until the beans are just tender with a small bite left, 45 minutes to an hour. Drain the beans in a colander over a large bowl, and keep liquid to use again. Discard vegetables and herbs. Return the beans to the pan.
  3. Adjust the oven rack to the lowest position and preheat the oven to 325 °. Meanwhile, in a Dutch oven over medium heat, roast pork until golden and crispy, about 10 minutes. Remove from Dutch oven with a slotted spoon and transfer to a plate. Leave fat in Dutch oven.
  4. Dab the chicken dry with a paper towel, and season the chicken lightly with salt and pepper all over. Cook the chicken in melted lard until the skin is golden, about 5 minutes on each side. Remove from Dutch oven and transfer to plate with pork. Cook the sausage in the same Dutch oven until golden, 4 to 5 minutes on each side. Transfer to plate with pork and chicken. Drain everything except 1 tablespoon of fat from Dutch oven.
  5. Put the Dutch oven back on medium heat and fry the onion until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add tomato puree and cook until dark, about 1 minute.
  6. Transfer onion mixture and pork to the pan with beans and stir around to combine. Take out half of the beans and put them in a Dutch oven. Place sausages on top, then take the other half of the beans over the sausage. Pour chicken into beans.
  7. Pour reserved cooking liquid over beans until everything is just covered.
  8. Transfer the Dutch oven to the oven, and bake for 30 minutes. Use a wooden spoon to gently break the crust that forms on top and let the liquid rise to the top. Repeat 3 more times every 30 minutes, breaking the crust a total of 4 times. Then let the cassoulet bake for 1 hour more, a total of 3 hours, to develop a thick and deep golden crust on top. If beans begin to look dry, add more water or broth as needed to cover by pouring down the side of the Dutch oven.
  9. Serve while still hot.

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