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Taking Even More Liberties With Cassoulet February 27, 2013

Filed Under: Cassoulet seasoning - Sue Fuirst @ 9:33 pm
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Basics Fuirst is so cutting edge! This Wednesday’s dining section had an article entitled Taking Liberties with Cassoulet.  Did you see it? The author, David Tanis, maintains that the French take Cassoulet very seriously and referred to the cold weather favorite as “an extremely particular kind of baked-bean dish, one accompanied by a lot of lore, legend and strong opinion. Once you have decided whose recipe to trust, there is work ahead of you. To make a proper Cassoulet is a labor of love (several days’ worth, in fact).”

I’ve been making my wonderful Cassoulet-style stew using Basics Fuirst Cassoulet Seasoning for years. Plus, it only takes about an hour.  Of course, I’m not French, so I don’t have to adhere to the French food rules.  Follow along and feel free to take even more liberties.  And before winter ends make a comforting and delicious chicken, sausage and bean stew and call it Mock Cassoulet!

 

Cassoulet

  • 1 tablespoon olive oil
  • 1 ½ lbs boneless chicken thighs
  • ½ lb French-style garlic sausage or kielbasa, sliced into ½” half-moons
  • 3 large carrots, sliced into 1” rounds
  • 1 large onion, halved and thinly sliced
  • 3 garlic cloves, minced
  • 2 cups chicken broth
  • ½ cup white wine
  • 1 heaping tablespoon Basics Fuirst Cassoulet Seasoning
  • 1 bay leaf, optional
  • 2 19 oz cans white beans, rinsed and drained
  • Kosher salt and ground black pepper, optional

 

 

Heat olive oil over medium heat in a large pot.  Add chicken thighs and cook on all sides.  Transfer chicken to a plate.  Add the sausage to the pot and cook until brown. Transfer sausage to the plate with the chicken.

 

Drain most of the oil from pan. Add carrots, onion and garlic and cook over medium heat and cook until vegetables are soft.

 

Return chicken and sausage to the pot with the vegetables.  Pour in chicken broth, wine, Basics Fuirst Cassoulet Seasoning and bay leaf. Partially cover pot and lower heat.  Simmer for 30 minutes, stirring occasionally.  Add white beans and cook for an additional 45 minutes. Season with salt and pepper, if desired.

 

Ladle into bowls and serve with a rustic bread. Serves 6-8.

 

3 Responses to “Taking Even More Liberties With Cassoulet”

  1. Robert G says:

    How come I can’t get back to the basicsfuirst website from the blog?!?!?!?


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