Description
A recipe for my take on a French dish, Cassoulet.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 250g bacon, diced
- 300g pork sausages, cut into 5cm long pieces
- 1 whole chicken, without giblets, cut up into pieces
- 1 onion, diced
- 3 celery sticks, coarsely chopped
- 2 carrots, coarsely chopped
- 2 cans cannelini beans, drained
- 2 tbsp tomato paste
- ½ cups white wine
- 2 ½ cups chicken stock
- 2 tsp Herbes De Provence
- 3 bay leaves
Instructions
- Preheat oven to 170°C. Meanwhile, heat oil in a cast iron pot on a stove over a medium heat and then add bacon and cook for 5 minutes, stirring often. Remove the bacon from the pot and set aside, leaving the fats in the pot.
- Add the sausage to the pot and cook for 5 minutes, stirring often, then once again removing and setting aside, while leaving the fats in the pot.
- Prepare the whole chicken by cutting it up into 11 pieces, discarding the backbone, leaving you with 10 pieces.
- Sear the chicken pieces in 2 batches in the pot, searing them for 6 minutes each batch while stirring often, then set the chicken aside.
- Cook onion, celery and carrots in the pot for 10 minutes, stirring often, then turn the heat off.
- Layer the now seared bacon on top of the vegetables, then add the sausages on top and then top with chicken.
- Put Cannelini beans, tomato paste, white wine, chicken stock and Herbes De Provence in a bowl and mix, then add as a top layer in the pot.
- Finally add the bay leaves on top of the pot and put it in the oven for 1 hour and 15 minutes, then serve.
Nutrition
- Serving Size: 6
- Calories: 507