Cassoulet
(French pronunciation: “Cah-
Sue-LAY”)
is
a rich, slow-cooked casserole originating in the
south of France,
containing a variety of fatty
meats like “duck confit” and pork sausage, pork
skin and white beans. This healthier recipe is
streamlined and lightened up with the use of pork
steaks, bratwurst
and boneless,skinless chicken
thighs.
A cassoulet can
be firm and moist, like a holiday
stuffing recipe, but loaded with
much more flavor
and meat. Or loose like a bean stew with lots of
meat. It should have a crunchy crust on top.
A
few months back we did an American quick version. For this, slave
wanted to return the more traditional French style. Hope you enjoy.
Ingredients
- 3 cans of cannelloni beans, drained
- 1 lbs boneless, skinless chicken thighs, trimmed & cut into 1-inch pieces
- 8 ounces pork steak, trimmed and cut into 1-inch pieces
- 1 lbs turkey bratwurst, cut into 1-inch pieces
- 3 slices bacon
- 1 teaspoon salt, divided + ½ teaspoon freshly ground pepper, divided + 1tbs herbs de Province
- 3 tablespoons extra-virgin olive oil, divided
- 1 large onion, finely diced
- 2 stalks celery, finely diced
- 2 medium carrots, finely diced
- 4 cloves garlic, chopped
- 2 cups dry white wine
- 2 cups beef broth (low sodium)For the Gratine:
- 2 pkgs Garlic roasted instant mashed potatoes
- 1 cup planko breadcrumbs
Directions:
Open
and drain the beans. Save the liquid.
Place
beans in a large saucepan with 2 cups beef broth. Bring to a boil.
Boil for 5 minutes. Remove from the heat, cover and let stand for 1
hour.
While
that sits, preheat oven to 325°F. Do your cutting.
Mince
the garlic, chop the onion, carrots, and celery.
Cut
up the sausage and pork steaks, then the chicken, keep separate.
In
large skillet fry the bacon until crips and renders grease. Remove
and break apart. Saute the pork steak and sausage, stir occasionally,
(about 8 minutes). Remove with a slotted spoon.
Now
saute the chicken for about 4 minutes, then add the onions. Stir
occasionally for another 6 to 7 minutes.
After
an hour remove the beans with a slotted spoon to a large bowl. Add 2
cups white wine and the herbs de Province to the liquid and bring to
a gentle boil. Add the celery, carrots and garlic, let simmer down
until it has reduced by half. Very important! Reducing
to a very rich and concentrated sauce gives you a nice thick bean
base for the dish. (always reduce the liquid before baking, it
intensifies the flavor)
Now
as that cooks down, finish cooking the chicken
& onions.
In
a medium bowl mix together the gratine (topping). Simply stir
together the bread crumbs with the contents of the package of instant
mashed potatoes.
Take
out and spray the baking dish you will be using. For this night,
slave is taking meals to three others, so using a total of four
smaller baking dishes.
In
a large bowl mix together the meats & onion.
At
this point you will have three elements to work with: the beans: the
meats: and the liquid.
Layer
the beans first, then the meats. Pour the liquid over.
It
should just reach below the top of the mix.
If
using a big 9 x 13 dish cover and plan on cooking for an hour and a
half. In smaller dishes, cook for about ½ an hour. Then carefully
remove them from the oven.
Spoon
the gratine over each. Not more than ¼ inch deep. Spray this with
cooking spray. Cover and keep any remain for re-heats. Return to
oven for at least 45
minutes
or until a nice golden brown develops on the crust. Some French
purist insist on the crust being almost black! Cook this for your
tastes.
This
serves nicely all by itself or a hot crusty bread. A simple green
vegetable would work, but please do not use one with a sauce. Let
the cassoulet do the shining!
For
our music:
So
happy to get to serve others.
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes
by
Dan White
http://www.amazon.com
/dp/B00F315Y4I
/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via
@amazon
