Cassoulet the traditional way takes a full day, if not two to make right. In San Francisco there's a restaurant called Le Central - where the cassoulet has been cooking for years. On my last visit they were up to 19000 days or so. This is my simplified version.
Yield 8 servings
- Heat an 8 quart Dutch oven over medium heat. When hot, add bacon. Stir for 1 minute, and add onion. Stir to coat with bacon fat. Stir occasionally until the onion is translucent, about 5 minutes.
- Add diced chicken, and stir occasionally for 5 minutes.
- Add sausage and garlic, and cook, stirring occasionally for 3 or 4 more minutes.
- Add tomatoes and their juices, bay leaves, pepper, thyme, sage, and rosemary. Stir to incorporate.
- Preheat oven to 325 F.
- Pour the beans over the ingredients in the pot.. Do not stir.
- Pour the beef stock over the top. There should be enough liquid so that the beans on the top have liquid touching them. The liquid should not be more than 1/4 inch over the beans. Add water if more liquid is necessary.
- Bring the pot to a gentle boil on the stove. Remove from the heat. Toss the breadcrumbs and parsley together. Sprinkle over the top.
- Cover the pot and bake in the preheated oven for 1 hour. Remove the cover and bake until top is browned, about 10 minutes more. Gently stir the pot before stirring.
- Season to taste with salt and pepper.
Andy Broder - KitchenThink