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!
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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.
- 4 Italian pork sausages or similar
- 2 chicken breasts boneless and skinless
- salt and pepper to taste
- 1 onion chopped
- 1 carrot chopped
- 1 leek chopped (white and green part)
- 1/2 cup white wine
- 2 small shallots chopped
- 4 cloves garlic minced
- 19 oz white beans (1 can)
- 1 tsp dried rosemary
- 1/2 tsp herbes du provence
- 1 1/2 cup water
- 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.
Garnish with parsley and serve warm.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.