Revisiting a favorite from the Bad Wolf Kitchen; a slow-cooked french bean stew stuffed with chicken, sausage, and lardons.
I’ve rewritten this to fit my lifestyle, smaller (cook for two), less work, and hearty, tasty, and filling, with minimal leftovers.
If one has access to good quality smoked sausage, do feel free to substitute for the Italian sausage. Traditionally this uses duck, but chicken is very good and less expensive.
Cassoulet is a rich, slow-cooked casserole containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs), originating in southern France. It is named after its traditional cooking vessel, the casserole, a deep, round, earthenware pot with slanting sides.
All cassoulets are made with white beans (French: haricots blancs or lingots),[a] duck or goose confit, sausages, and additional meat. In the cassoulet of Toulouse, the meats are pork and mutton, the latter frequently a cold roast shoulder. The Carcassonne version is similar but doubles the portion of mutton and sometimes replaces the duck with partridge. The cassoulet of Castelnaudary uses a duck confit instead of mutton.
- 1 Slow Cooker
- 1/2 lb Cannelli Beans Picked, Rinsed, Soaked overnight
- 8 oz Thick Cut Bacon Chopped to 1/2" Strips
- 4 ea Chicken Thighs Skin On, Bone In, Flavor On
- 1 ea Yellow onion Peeled, Diced
- 2 ribs Celery Washed, Diced
- 1 ea Carrot Peeled, Diced
- 3 cloves Garlic peeled, minced
- 1/2 lb Italian Sausage
- 4 cups Chicken Stock
- 1/2 cup White Wine
- 4 sprigs Thyme Fresh
- Add the beans and stock to the slow cooker; set to high and bring to a simmer. Use sufficient stock to cover
- In a cast-iron skillet over medium heat add the bacon and cook until crispy and remove to a plate.
- Season the chicken with salt and pepper, then brown off on both sides in the rendered fat. Remove to a plate.
- Add the sausage to the skillet and brown on all sides; remove to the plate
- Add the mirepoix to the skillet, and cook until the onions are soft and translucent and start to take color; add the garlic and cook until fragrant; thence, add to the beans
- Deglaze the skillet with the wine; scraping the fond up. Then add to the beans.
- Add the thyme to the beans; then add the sausage, bacon.
- Lay the browned chicken on top of the beans; lid up.
- Set slow cooker to low, and cook until the beans start to break down; ~ 5-6 hours.
- Taste, season, and balance flavor
- Serve with crusty bread and a side salad
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