Cassoulet – for the Contemporary Cook



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



  1. 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.
  2. Add diced chicken, and stir occasionally for 5 minutes.
  3. Add sausage and garlic, and cook, stirring occasionally for 3 or 4 more minutes.
  4. Add tomatoes and their juices, bay leaves, pepper, thyme, sage, and rosemary. Stir to incorporate.
  5. Preheat oven to 325 F.
  6. Pour the beans over the ingredients in the pot.. Do not stir.
  7. 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.
  8. Bring the pot to a gentle boil on the stove. Remove from the heat. Toss the breadcrumbs and parsley together. Sprinkle over the top.
  9. 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.
  10. Season to taste with salt and pepper.

Andy Broder - KitchenThink

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