How many servings does this recipe make?

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

What ingredients do I need for Traditional French Cassoulet Recipe?

You need 17 ingredients. The key ingredients include: 1 pound dried cannellini beans, Kosher salt, 1 quart homemade or store-bought low-sodium chicken stock, 3 packets (3/4 ounces) unflavored gelatin, such as, and more.

Is Traditional French Cassoulet Recipe suitable as meat & poultry?

Yes, Traditional French Cassoulet Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Traditional French Cassoulet Recipe?

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

Traditional French Cassoulet Recipe Recipe

Name: Traditional French Cassoulet Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried cannellini beans; Kosher salt; 1 quart homemade or store-bought low-sodium chicken stock; 3 packets (3/4 ounces) unflavored gelatin, such as; (see note); 2 tablespoons duck fat (optional); 8 ounces salt pork, cut into 3/4-inch cubes; 6 to 8 pieces of chicken thighs and drumsticks, or 4 whole chicken leg quarters; Freshly ground black pepper; 1 pound garlic sausage (2 to 4 links depending on size); 1 large onion, finely diced (about 1 cup); 1 carrot, unpeeled, cut into 3-inch sections; 2 stalks celery, cut into 3-inch sections; 1 whole head garlic; 4 sprigs parsley; 2 bay leaves; 6 cloves

1

In a large bowl, cover beans with 3 quarts water and add 3 tablespoons salt. Stir to combine and let sit at room temperature overnight. Drain and rinse beans and set aside.

2

Adjust oven rack to lower middle position and preheat oven to 300u00b0F. Place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside. Heat duck fat (if using) in a large Dutch oven over high heat until shimmering. Add salt pork and cook, stirring occasionally, until browned all over, about 8 minutes. Transfer to a large bowl and set aside. (If not using duck fat, cook pork with no additional fat.)

3

Season chicken pieces with pepper (do not add salt) and place skin side-down in now-empty pan. Cook without moving until well browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to bowl with salt pork.

4

Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with salt pork and chicken. Drain all but 2 tablespoons fat from pot.

5

Add onions to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven and cook until beans are almost tender but retain a slight bite, about 45 minutes.

6

Using tongs, remove carrots, celery, parsley, bay leaves, and cloves and discard. Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot as necessary to keep beans mostly covered.

7

Break crust with a spoon and shake pot gently to redistribute. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4 1/2 hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.

Traditional French Cassoulet Recipe

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