Cassoulet Recipe for Home Cooks
Uploaded by
Brian KoenigbergCassoulet Recipe for Home Cooks
Uploaded by
Brian KoenigbergCassoulet
Ingredients
4-5 sweet Italian sausages
4 chicken thighs, or a mix of thighs and legs
olive oil
1 yellow onion, peeled and diced
1 large shallot, peeled and thinly sliced
3 large cloves of garlic, peeled and smashed
1 small head of fennel, diced
½cup dry vermouth or other white wine
1 heaping cup crushed tomatoes or tomato sauce
2 TBSP tomato paste
1 32- ounce carton of Swanson® Chicken Stock
2 bay leaves
1 large bunch fresh thyme, tied with twine, plus more for garnish
salt and fresh cracked pepper to taste
1 TBSP harissa
1
/8 TSP allspice
1
/8 TSP cinnamon
a small bunch, maybe 8 or so, baby carrots, trimmed and peeled, but left whole
2 14- ounce cans of white beans, drained and rinsed
a splash of sherry vinegar
Directions
1. Heat a large Dutch oven or heavy stew pot over medium high heat until quite hot. Prick the sausages all
over with the sharp point of a small knife. Brush them will olive oil and place them in the pan. Brown on all
sides and set aside. Do the same with the chicken pieces. Remove and set aside.
2. Coat the bottom of the pan lightly with olive oil and sauté the onions, shallot, fennel, and whole garlic
cloves for about 10 minutes, stirring often, until softened.
3. Add the vermouth to the pot and let it cook down for a couple of minutes.
4. Add the tomatoes, tomato paste, and stock, bay leaves, thyme, harissa, and spices, stir well and bring to a
simmer. Let the sauce cook uncovered for about 10 minutes to reduce a bit.
5. Add the sausage and chicken back into the pot and nestle down into the sauce. Cover and let simmer on low
for about 20 minutes.
6. Add the white beans and the baby carrots at the very end of the cooking, just so the carrots barely cook
through.
7. Add the sherry vinegar and taste to adjust any of the seasonings. Remove the bay leaves and the thyme
bundle. Cut each of the sausages in half.
8. Garnish the cassoulet with fresh thyme leaves. Serve hot with crusty bread.
