Cassoulet With Lots Of Vegetables Recipe

Name: Cassoulet With Lots Of Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 1 lb duck breasts or 1 lb chicken leg, any combination; 1 tablespoon garlic, chopped; 2 leeks or 2 onions, sliced; 2 carrots, cut into 1-inch lengths; 3 stalks celery, cut into 1/2-inch pieces; 2 medium zucchini, cut into 1/2-inch pieces; 4 cups canned tomatoes, chopped in juice; 1/2 cup fresh parsley leaves, chopped; 1 tablespoon fresh thyme leave, chopped; 4 cups canned white beans, drained and liquid reserved; 2 cups chicken stock; salt, to taste; ground pepper, to taste; cayenne pepper, to taste

Servings: persons

2 tablespoons olive oil
1 1 lb duck breasts or 1 lb chicken leg, any combination
1 tablespoon garlic, chopped
2 leeks or 2 onions, sliced
2 carrots, cut into 1-inch lengths
3 stalks celery, cut into 1/2-inch pieces
2 medium zucchini, cut into 1/2-inch pieces
4 cups canned tomatoes, chopped in juice
1/2 cup fresh parsley leaves, chopped
1 tablespoon fresh thyme leave, chopped
4 cups canned white beans, drained and liquid reserved
2 cups chicken stock
salt, to taste
ground pepper, to taste
cayenne pepper, to taste

1
Saute meat on medium-high heat until brown on all sides, about 10 minutes.
2
Remove from pan and drain fat, leaving about 2 tbsp in pan.
3
On medium heat, add garlic, leeks or onions, carrots, celery and zucchini. Season with salt and pepper. Cook 5 minutes or until softened.
4
Add tomatoes and juice, meat and herbs. Bring to a boil.
5
Add beans and boil again, stirring occasionally.
6
Reduce heat so mixture bubbles gently and cook for 20 minutes. Add stock or bean liquid when mixture gets too thick.
7
Fish out meat, remove bones and skin and chop into chunks. Return to pot, season with cayenne pepper and warm through.

762

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 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1 lb duck breasts or 1 lb chicken leg, any combination, 1 tablespoon garlic, chopped, 2 leeks or 2 onions, sliced, and more.

Yes, Cassoulet With Lots Of Vegetables 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 Lots Of Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions