Classic French Cassoulet – a classic and simple yet delicious casserole with beans, pork sausage and chicken breast. Serve this with a french baguette and salad.
It’s February, Valentine’s Day month. Time for sweets, time for flowers, time for love.
And I love this cassoulet. Forget the fancy French name. Cassoulet simply means casserole, so this is basically a French casserole with beans, pork and chicken. My kind of comfort food.
But first of all I’m glad it’s February. Not that I celebrate Valentine’s day or anything, because I don’t believe in it, but because it’s my birthday month. Honestly I hate the thought of getting older, though really I don’t feel it, but I love getting gifts, who doesn’t?
Do you guys all celebrate Valentine’s Day? Here’s how I feel about it. I believe that if your significant other wants to bring you flowers and chocolates or diamonds, he/she can do that any time of the year just because they want to, because they miss you or love you. And that my dears is how it should be, at least that’s how I like it and I’ve been spoiled by my hubby, because he gets me flowers and gifts when I least expect it, and I love it! He’s too good to me!
But back to this cassoulet! OK, I just love saying cassoulet, sounds so fancy. This French cassoulet is tres delicious and uses simple yet classic ingredients used in French cooking, such as leeks and wine. But deep down this cassoulet is beans, pork and chicken so don’t let the name scare you off. But on the other hand, wouldn’t this be a great Valentine’s Day dinner? A classic French cassoulet? Mais oui!
- 2 chicken breasts, boneless and skinless
- 4 Italian pork sausages, or similar
- 1 can (19 oz) white beans
- 1 onion, chopped
- 1 carrot, chopped
- 1 leek, chopped (white and green part)
- 4 cloves garlic, minced
- 2 small shallots, chopped
- 1½ cup water
- ½ cup white wine
- 1 tsp dried rosemary
- ½ tsp herbes du provence
- salt and pepper to taste
- parsley for garnish
- Preheat oven to 325 F degrees.
- In a large oven proof heavy bottom sauce pot or Dutch oven brown the sausage over medium heat.You can also cut the sausage into smaller pieces if preferred, prior to browning them. Remove sausage and set aside.
- Cut the chicken in pieces and season them with salt and pepper. Brown the chicken in the leftover oil from sausages. Remove chicken and set aside.
- Add onion, carrot, and leeks to the pot and saute until tender, about 4 minutes after which you can add the shallot and garlic and saute for an additional minute.
- Add the white wine to deglaze the pot, scraping any brown bits from the bottom.
- Return the chicken and sausage to the pot. Add the beans, herbs, water and season with salt and pepper if necessary. Bring to a simmer then cover and transfer to the oven and bake for 2 hours.