Cassoulet (ish)
If you have ever had a traditional Cassoulet, you know it is fabulous, however it takes days to prepare.
This is a shortcut version, a shortened recipe that incorporates all the goodness of poultry, pork, white beans, and herbs, in a fraction of the time.
Perfect for a casual dinner party (my favorite kind!). Pair with a lemony side salad and warmed bread.
Maybe a nice Burgundy wine? It is a french recipe…….
Ingredients
- 1 pound small white beans, soaked overnight (ie: navy, cannellinni or great northern)
- or 2 cans of white beans drained
- 5 slices thick cut bacon, sliced thinly
- 4-6 chicken thighs, skinless and boneless
- 4-6 sausages, preferable without fennel, I used bratwurst
- 2 large leeks, washed and chopped
- 3 carrots, chopped
- 1/2 tsp salt
- 3 large garlic cloves, minced
- 1 tsp calabrian chiles, optional
- 1/2 cup wine
- 28 oz of crushed tomatoes
- 32 oz chicken stock
- 4 sprigs of fresh thyme
- 1 Tbsp fresh rosemary, chopped
- Breadcrumb topping:
- 1 cup gf breadcrumbs
- 1/4 cup olive oil
- 1 large garlic clove, minced
- 1/2 tsp salt
Instructions
Soak beans overnight in 8 cups of water.
Preheat oven to 350 degrees (177 C)
In a large oven proof dutch oven over medium high heat, add the bacon and cook under just crisp.
Remove with slotted spoon and set aside for now.
Brown chicken in remaining bacon fat, careful not to overcrowd the pan, browning all sides then set aside on platter.
Then brown the sausages on all sides, remove to platter.
Cut chicken and sausages into bite size pieces and set aside.
Add the leeks and carrots to the pot, sprinkle with 1/2 tsp kosher salt, cook until leeks soft but not browned.
Add the garlic and calabrian chilies if using, cook 1 minute or so.
Add wine (or stock) and scrape up any browned bits stuck to bottom of pan.
Now add the drained soaked or canned beans.
Add tomatoes herbs, and stock. Give it a little stir.
Nestle the reserved bacan, chicken and sausages in the liquid, bring to simmer, cover and place into heated oven for 2 1/2 to 3 hours.
Check at 2 1/2 hours to see if beans are cooked through, if not return for the extra 1/2 hour.
If using canned beans cook for 45 minutes in oven then proceed with breadcrumb topping.
Put breadcrumbs, oil, garlic and salt in a small bowl to combine.
Sprinkle over cassoulet and slide into oven and broil until browned and crispy.
Remove from oven and let sit for 10 minutes.
Sprinkle with fresh chopped parsley and serve.
https://pamelasglutenfreerecipes.com/gluten-free/cassoulet-ish/
