Main CourseMartine Bertin-PetersonPoultryProvencal RecipesTaste: Food & Drink

Recipe for Cassoulet from Southern France

Cassoulet is a hearty, slow-cooked casserole from the South of France. A classic dish from the Languedoc region (adjacent to Provence) a round earthenware pot with slanted sides called a “cassole” contains a blend of various ingredients, but typically white beans and slow cooked meats (chicken, sausage, confit duck, mutton). The city of Castelnaudary claims to be where the recipe originated, however, as many of these dishes with humble beginnings there are probably thousands of variations. Read more about cassoulet here.

This “faux” cassoulet recipe appeared in the February 2016 issue of Bon Appetit magazine. I have prepared it several times to rave reviews from family and friends. Like a traditional cassoulet, it is a meal-in-a-dish and requires only a side salad, a robust red wine and perhaps a fruit dessert to complete the meal. It is perfect for cold winter evenings. Although the recipe is time-consuming you can spread the prep over a couple of days and the results are well-worth the time and effort. I usually tweak magazine recipes but this one is spot-on just as it is.

White Bean Chicken Confit Cassoulet
Cassoulet Confit of Chicken Thigh and Andouille Sausage
Print Recipe
Recipe from Bon Appetit Magazine February 2016. Makes Four (4) quite generous servings, or plenty of leftovers.
Servings Prep Time
4 People 30 minutes
Cook Time Passive Time
5 hours 12+ hours
Servings Prep Time
4 People 30 minutes
Cook Time Passive Time
5 hours 12+ hours
White Bean Chicken Confit Cassoulet
Cassoulet Confit of Chicken Thigh and Andouille Sausage
Print Recipe
Recipe from Bon Appetit Magazine February 2016. Makes Four (4) quite generous servings, or plenty of leftovers.
Servings Prep Time
4 People 30 minutes
Cook Time Passive Time
5 hours 12+ hours
Servings Prep Time
4 People 30 minutes
Cook Time Passive Time
5 hours 12+ hours
Ingredients
Servings: People
Instructions
Chicken Confit
  1. Preheat oven to 225°.
  2. Season chicken with salt and pepper and place in a small Dutch oven or other heavy pot.
  3. Arrange garlic, shallots, thyme, bay leaves, and juniper berries around chicken; drizzle oil over.
  4. Bring to a very low simmer over medium-low heat, cover, and transfer to oven.
  5. Cook until meat is very tender, 2–2½ hours.
  6. Let cool in oil (preferably overnight).
  7. Cover and chill.
Cassoulet
  1. Preheat oven to 350°.
  2. Heat ⅓ cup oil from chicken confit in a large skillet over medium.
  3. Add onion and garlic; cook, stirring occasionally, until very soft, 10–12 minutes.
  4. Squeeze garlic cloves from chicken confit from their skins into skillet and add tomatoes, crushing with your hands.
  5. Bring to a boil and cook, stirring occasionally, until liquid is evaporated, about 5 minutes.
  6. Add beans and their cooking liquid.
  7. Skim off remaining fat from chicken confit and pour juices (about ½ cup) into skillet (reheat fat in pot just enough to loosen juices underneath if needed).
  8. Bring to a simmer; season with salt and pepper.
  9. Transfer bean mixture to a 2–2½-qt. baking dish.
  10. Nestle chicken into beans, leaving as much skin exposed as possible, then tuck sausage and shallots from confit chicken around.
  11. Cook until chicken skin is very crisp and cassoulet is nicely browned, about 2 hours.
  12. Pulse bread in a blender or food processor to medium-fine crumbs.
  13. Toss crumbs in a small bowl with 1 Tbsp. oil from confit chicken (use remaining oil for sautéeing vegetables); season lightly with salt.
  14. Top cassoulet with breadcrumbs and cook until they are golden brown, 20–25 minutes.
Recipe Notes

Do Ahead: Chicken can be cooked 3 days ahead.

Share this Recipe
Previous post

Discover Artist Pablo Picasso's Final Resting Place in Provence

Next post

Les Bories Luxury Hotel and a Spa Hidden in Gordes

Martine Bertin-Peterson

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy, and is the author of the Bucks County Foodie blog. Born in France and fluent in 5 languages, Martine has traveled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *