Cassoulet With Chicken Or Duck Recipe

Name: Cassoulet With Chicken Or Duck
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound white beans dried; 8 cups cold water; 2 cups beef broth; 1 tablespoon tomato paste; 2 cups onion chopped; 1 piece celery cut into thirds; 3 thyme sprigs fresh; 1/2 bay leaf; 3 whole cloves; 3 parsley sprigs; 1/2 cup chopped leaves; 1/4 teaspoon whole black peppercorns; 14 ounces stewed tomatoes finely chopped with juice; 4 chicken legs 1 3/4 lb total; 2 tablespoons olive oil; 1 pound pork sausage cooked, cut crosswise into thick slices; 2 cups fresh bread crumbs coarse, preferably from a baguette; 1 1/2 teaspoons salt; 1/2 teaspoon black pepper

Servings: persons

1 pound white beans dried
8 cups cold water
2 cups beef broth
1 tablespoon tomato paste
2 cups onion chopped
1 piece celery cut into thirds
3 thyme sprigs fresh
1/2 bay leaf
3 whole cloves
3 parsley sprigs
1/2 cup chopped leaves
1/4 teaspoon whole black peppercorns
14 ounces stewed tomatoes finely chopped with juice
4 chicken legs 1 3/4 lb total
2 tablespoons olive oil
1 pound pork sausage cooked, cut crosswise into thick slices
2 cups fresh bread crumbs coarse, preferably from a baguette
1 1/2 teaspoons salt
1/2 teaspoon black pepper

1
Soak and cook beans:
2
Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours. Drain in a colander.
3
Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni. Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.
4
Prepare chicken or duck and sausage while beans simmer:
5
In a large skillet, cooked chicken or duck legs, skin side down, until deeply browned. Turn and brown the other side then transfer to a plate. Add the sausage to the pan and brown on both sides as well. Remove from pan, slice and set aside with the chicken or duck. Reserve skillet oil for toasting bread crumbs later.
6
Preheat oven to 350u00b0F.
7
Make bread crumb topping:
8
Add remaining tablespoon garlic to fat in skillet and cook over moderate heat, stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper, and cracklings.
9
Assemble casserole:
10
Remove bouquet garni from beans and discard, then stir in sausage, chicken/duck meat, remaining teaspoon salt, and remaining 1/4 teaspoon pepper.
11
Ladle cassoulet into casserole dish, distributing meat and beans evenly. (Meat and beans should be level with liquid; if they are submerged, ladle excess liquid back into pot and boil until reduced, then pour back into casserole dish.) Spread bread crumb topping evenly over cassoulet and bake, uncovered, in lower third of oven, until bubbling and crust is golden, about 1 hour.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 pound white beans dried, 8 cups cold water, 2 cups beef broth, 1 tablespoon tomato paste, and more.

Yes, Cassoulet With Chicken Or Duck falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cassoulet With Chicken Or Duck

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions