Traditional French Cassoulet
Recipe GLPRa5c3dcaeec1bc5
A hearty, rustic French bean stew enriched with duck fat, chicken, and savory sausage. Dried cannellini beans are slowly simmered with aromatic vegetables and herbs, then layered with garlic sausage and chicken pieces to create a deeply flavorful, warming dish that requires time but rewards patience.
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Ingredients
1 pound dried cannellini beans
3 tablespoons kosher salt (or 1½ tablespoons table salt)
1 quart low-sodium chicken stock
2 tablespoons duck fat
8 ounces salt pork, cut into ¾-inch cubes
6 to 8 chicken thighs and drumsticks (or 4 whole chicken leg quarters)
Freshly ground black pepper to taste
1 pound garlic sausage
1 large onion, finely diced
1 carrot, unpeeled, cut into 3-inch sections
2 stalks celery, cut into 3-inch sections
1 whole head garlic
4 sprigs fresh parsley
2 bay leaves
6 whole cloves
Directions
Rinse the dried cannellini beans under cold water, picking out any debris. Place them in a large pot and cover with cold water by 2 inches. Bring to a boil over high heat, then drain and rinse thoroughly.
Return the rinsed beans to the pot and add the chicken stock, kosher salt, carrot, celery, whole garlic head, bay leaves, parsley sprigs, and cloves. Bring to a simmer over medium-high heat.
Reduce heat to low and maintain a gentle simmer, partially covered, for about 1½ to 2 hours, until the beans are tender but still hold their shape. Remove and discard the carrot, celery, garlic head, bay leaves, parsley, and cloves. Reserve the beans with their cooking liquid.
While the beans cook, cut the garlic sausage into 3-inch lengths. In a large, heavy skillet or Dutch oven, heat the duck fat over medium-high heat. Add the salt pork cubes and cook for about 5 minutes, stirring occasionally, until the fat begins to render and the pork is lightly browned.
Add the chicken pieces (thighs, drumsticks, or leg quarters) to the skillet and season with salt and black pepper. Brown on all sides for about 8–10 minutes. Transfer the chicken and salt pork to a plate.
In the same skillet, add the diced onion and cook over medium heat, stirring occasionally, until softened and lightly golden, about 5–7 minutes. Deglaze the skillet with a splash of the bean cooking liquid, scraping up any browned bits from the bottom.
Preheat the oven to 325°F. In a heavy ovenproof pot or cassole, layer half of the cooked beans with their liquid. Top with the browned chicken pieces, salt pork, sautéed onion, and garlic sausage lengths. Cover with the remaining beans and their cooking liquid.
Cover the pot with a lid and transfer to the oven. Bake for 6 to 7 hours, stirring gently every hour or so and breaking up any crust that forms on top, until the cassoulet is very hot and has melded into a cohesive, deeply flavorful dish. The chicken should reach an internal temperature of at least 165°F.
Remove from the oven and let rest for 10 minutes. Taste and adjust seasoning with salt and pepper. Serve hot directly from the pot or in shallow bowls.
