Cassoulet
This Cassoulet for two is the perfect winter dish, delivering layers of rich, savory flavors in every bite. With tender meats, creamy beans, and a crunchy breadcrumb topping, it’s a heartwarming meal to share with a loved one.
Equipment
- Skillet large and oven-safe
Ingredients
For the cassoulet
- 2 Chicken Thighs bone-in and skin-on
- 2 Pork sausages (e.g., Toulouse or Italian)
- 2 Slices Bacon Thick-cut and chopped
- 1 onion small sized - diced
- 1 Carrot medium sized - diced
- 2 Garlic Cloves minced
- 1 Can White beans (15 oz) white beans (e.g., cannellini or Great Northern), drained and rinsed
- 1 cup Chicken Stock
- ½ cup Tomatoes crushed
- ½ tsp Dried Thyme
- 1 Bay leaf
- Salt and Pepper to taste
For the breadcrumb topping
- ½ cup Breadcrumbs fresh
- 1 tbsp Olive Oil
- 1 tbsp Parsely chopped
Instructions
Prepare the meats
- Heat a large oven-safe skillet or Dutch oven over medium heat. Cook the bacon until crispy. Remove and set aside.
- In the same pan, sear the chicken thighs until golden brown, about 3-4 minutes per side. Remove and set aside.
- Brown the sausages in the pan for about 2-3 minutes per side. Remove and set aside.
Cook the vegetables
- In the same pan, sauté the onion and carrot until softened, about 5 minutes. Add the garlic and cook for 1 more minute.
Assemble the cassoulet
- Stir in the beans, crushed tomatoes, chicken stock, thyme, and bay leaf. Return the bacon, chicken, and sausages to the pan. Season with salt and pepper.
- Bring to a simmer, cover, and transfer to a preheated oven at 325°F (160°C). Cook for 1.5-2 hours, or until the meat is tender and the flavors have melded.
Prepare the breadcrumb topping
- Mix breadcrumbs with olive oil and parsley. Sprinkle over the cassoulet.
- Return to the oven, uncovered, and broil for 3-5 minutes until the topping is golden and crispy.
Serve
- Let the cassoulet rest for 10 minutes before serving. Enjoy it with a glass of red wine or crusty bread.