Easy French Cassoulet

Cassoulet, with its roots in the southwest of France, is a casserole of meats, beans and herbs. Traditional cassoulet is made with chicken, lamb and duck confit, and can be as complicated as the chef wants it to be.

Here is an easy cassoulet, made with chicken, sausage and easy-to-find ingredients. You’ll still get that rustic, European blend of flavors that makes this the most gourmet one-dish meal you’ve ever made. Serve with crusty French bread and red wine.

Cassoulet

• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon dried oregano
• ¾ teaspoon salt
• ½ teaspoon freshly ground pepper
• 3 tablespoons oil
• 3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 cup dry white wine
• 1 28-ounce can plum tomatoes in juice; chopped, juices reserved
• 2 cups canned reduced-sodium chicken broth
• 1 bay leaf
• 1 ½ pounds sweet Italian sausage
• 2 medium onions, chopped
• 1 large red bell pepper, cored, seeded and chopped
• 2 garlic cloves, pressed
• 5 19-ounce cans cannelloni beans, drained and rinsed
• ½ cup dried bread crumbs
• ¼ cup chopped fresh parsley

In a small bowl, mix thyme, rosemary, sage, oregano, salt and pepper. Set seasoning mixture aside. In a large (8-quart) Dutch oven, heat 1 tablespoon oil over medium heat. In batches without crowding, cook chicken, adding more oil if needed, turning occasionally, until browned lightly on all sides, about 10 minutes. Using a slotted spoon, transfer the browned chicken to a plate. Add sausage to the pot, breaking up with the sides of a wooden spoon, until it loses its pink color, about 8 minutes. Remove sausage from pot and drain some of the grease. Add onions, peppers and garlic to the pot. Cook, stirring occasionally, until the onions are softened, about 6 minutes. Add wine and bring to a boil, scraping up any browned bits on the bottom of the pan with a wooden spoon. Add tomatoes with juices, chicken stock and bay leaf. Stir. Add chicken and sausage. Sprinkle the seasoning mixture over and mix well. Bring to a simmer, then add beans.

In a small bowl, mix breadcrumbs with parsley. Sprinkle over the top of the cassoulet. Bake for 30 minutes. Using a wooden spoon, gently press the thin crust that has formed on the cassoulet down under the surface. Continue baking until the cassoulet is simmering and a second thin crust has formed, about 30 minutes. Let stand for 10 minutes before serving.

Tips:

• Cassoulet makes a nice presentation when baked and served in an enameled cast iron Dutch oven.
• If you don’t have a pot that can be used from stovetop to oven, start the cassoulet in a large stockpot on the stove, then transfer it into a large casserole dish or two smaller casserole dishes, add the breadcrumb-parsley topping and bake.
• You can prepare the cassoulet ahead of time. After adding the beans, cool, cover and refrigerate, up to one day ahead. When ready to proceed, stir in up to 2 cups of additional chicken broth if needed. Add breadcrumb-parsley topping and bake.

Cassoulet

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