A dish that perfectly combines French precision, rustic roughness and the modesty of grandma's house.
Chicken and chorizo cassoulet (photo: Alon Masika)
After we learned how to cook a French beef bourguignon like in Dijon, it's time for another French classic, the cassoulet - one of the classics of southern French cuisine named after the traditional casserole pot and originating in the Toulouse region.
I have a special fondness for southern French cuisine, which brings some unique gestalt that perfectly combines French precision, rustic roughness and the modesty of grandma's house.
The extensive use of olive oil, fresh herbs, vegetables and legumes corresponds very well with the Mediterranean climate, which we share with the south of France.
With the exception of the sausages, this stew is mostly based on raw materials that you probably already have and as for the sausages, it's worth making a little effort to find quality and spicy sausages.
Their spiciness and hint of smoke give the depth to this so simple, but so delicious and comforting stew.
It's worth making a little effort to find quality and spicy sausages.
Chicken cassoulet, beans and sausages (photo: Alon Masika)
The dish can be prepared up to four days in advance, so it is perfect for entertaining on the weekend. Heat it gently, covered, in the oven (with the slight addition of a little hot water) and serve in a pot in which it has been cooked in the center of the table, as if we worked on it all night. Pour a light dry red wine alongside it and enjoy a pampering southern French moment.
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Chicken and chorizo cassoulet - chicken and sausage casserole with white beans
For chicken and chorizo casserole:
2 chicken thighs
7 tablespoons of olive oil
3 chorizo sausages
1 onion - cut into medium rings
2 carrots - cut into medium cubes
5 stalks of American celery - cut into small cubes
2 garlic cloves - slightly crushed
2 tablespoons of high-quality tomato paste
5 sprigs of thyme - separated into leaves
2 rosemary branches - separated into leaves and chopped
3 bay leaves
½ cup frozen white beans
¾ dry white custard (optional)
Ground black pepper
For seasoned breadcrumbs:
2 tablespoons breadcrumbs (unseasoned)
½ sprig of parsley, finely chopped
Shredded lemon peel, from one lemon
1 tablespoon olive oil
For the conversion table click here >
How do you make chicken and chorizo cassoulet?
1 Heat a heavy iron pot and add 2-3 tablespoons of olive oil.
Burn the sausages and take out.
2 Salt and pepper the chicken legs and brown well in the same pot, on all sides, until nicely and deeply browned, about 3 minutes on each side.
If necessary, add a little more olive oil.
Take out and place the krei on the side with the sausages.
3 Now add the chopped vegetables, garlic, thyme and rosemary to the pot.
Add a little more olive oil as needed, add a little salt and mix well with a wooden spoon.
Steam the vegetables while stirring, for about 10 minutes, on low heat, until they are soft.
4 Add the tomato concentrate, mix well and cook together for another 5 minutes.
Pour the white wine and scrape the bottom of the pot with a wooden spoon to release sediment.
5 Add the beans to the pot, and the bay leaves, return the kreai and pour water until it covers about 3/4 of the height of the kreai.
Salt a little and bring to a gentle boil.
6 Cover the pot and transfer to an oven preheated to 170 degrees for about two hours, until the chicken is completely tender.
7Cut the chorizo sausages in half, add to the pot and return to the oven uncovered for another 5 minutes.
mix all the ingredients together, toast on a pan or on a tray in the oven until they are slightly golden.
9.Spread the breadcrumbs over the cassoulet before serving or gently fold into the pot.
Serve in the pot in the center of the table.
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