Stove-Top Cassoulet

Description

On our bike trip in Southern France, we stopped at a cafe and had the peasant dish Cassoulet. It was delicious, so I was really happy to find an easy recipe for it - in a Weight Watcher's cookbook of all things. I made some revisions & it is a favorite meal that is even better the next day. Sometimes I even take the time to soak & cook the beans in the traditional way, rather than used canned.

They served it with massive Bowls O' Beer. Betsy ordered me a second round.

Ingredients

2 tsp. Olive oil
1 lb. Skinless boneless chicken thighs, trimmed of fat
About 5 Chicken/Apple sausage links
3 garlic cloves, chopped
1 medium leek, cleaned & chopped
2 carrots chopped
1 Granny Smith Apple chopped (I don't peel it)
1- 14.5 oz can diced tomatoes
2 cups chicken broth
1/2 cup white wine
3 cans cannellini beans (rinsed & drained)
1/2 tsp. Sugar
1/8 tsp. Ground Allspice
1 bay leaf
2 tbs. Chopped parsley
1 T. Grated lemon zest

Directions

1. Heat 1 tsp. oil in a Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 6 minutes. Transfer to a bowl.
2. Add the sausage to the pan and heat until browned, about 4 minutes.
3. Add two garlic cloves, the leek, and carrots to the sausage, cook, stirring, 1-2 minutes.
4. Return the chicken to the Dutch Oven, add the tomatoes, broth, wine, sugar, allspice and bay leaf. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 25 minutes.
5. Add the apple and beans until apple is just soft - don't cook to mush.
6. I usually then turn off the heat & let the flavors meld in my Le Creuset until ready to serve, then heat it again just before serving.
7. Combine the parsley, lemon zest and remaining chopped garlic clove in a small bowl. Discard the bay leaf. Sprinkle the cassoulet with the parsley mixture. Bon Appetit!

Source

Deborah Wirrick