Cassoulet
The Ultimate Comfort Food Made Healthy
Cassoulet is the ultimate comfort food & an excuse to break out the biggest pot you own!
The first time I tasted this delectably rich casserole was at the late Anthony Bourdain’s famed brasserie Les Halles in the Financial District in New York City. It was soul warming & perfection, everything you had come to expect from the culinary rebel genius.
The dish is originally from the Languedoc province in Southern France & traditionally takes 3 days to make. That’s right! Layers of flavors combined to make a complex masterpiece. Its name is derived from ‘cassole’, the deep, round pot with slanting sides that it’s traditionally made in.
I’ve lightened up the recipe & cut back the preparation & cooking time so that you can actually achieve this incredible burst of flavor at home and won’t ruin all of your hard work. My Get Fit Mom version is just as delicious & comforting as the original! Buon appetito!!
Yields 6-8 Servings
INGREDIENTS
1 CAN OR JAR OF white CANNELLINI beans (about 2 cups), rinsed
1 LB boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
8 OZ pork butt or shoulder, trimmed and cut into 1-inch pieces
8 OZ precooked ITALIAN SEASONED ORGANic chicken sausage, cut into 1-inch pieces
1 TSP salt, divided
½ TSP freshly ground pepper, divided
3 TBSP extra-virgin olive oil, divided
1 large onion, 2 stalks celery, 2 medium carrots, finely diced
1 TBSP tomato paste
4 cloves garlic, chopped
1 TBSP chopped fresh thyme or 1 teaspoon dried
2 bay leaves
1 cup dry white wine (I TYPICALLY USE SAUVIGNON BLANC)
3½ cups ORGANIC LOW SODIUM CHICKEN BROTH
4 1-inch slices fresh MULTI GRAIN BAGUETTE* OR GLUten free bread
1/2 CUP PARMIGIANO REGGIANO
2 TBSP cup chopped fresh parsley PLUS 1 TBSP more for garnish
PREPARATION
Preheat oven to 300°F.
Sprinkle chicken and pork with ½ teaspoon salt and ¼ teaspoon pepper. Heat 1 tablespoon oil in a Dutch oven over medium heat. Add the chicken and cook, stirring occasionally, until browned, 6 to 8 minutes. Transfer to a plate. Add the pork and SAUSAGE. Cook, stirring occasionally, until browned, 6 to 8 minutes. Transfer to the plate.
Add 1 tablespoon oil, onion, celery and carrots to the pot; cook, stirring occasionally, until beginning to brown, about 5 minutes. Add tomato paste and cook, stirring, for 2 minutes. Stir in garlic, thyme, and bay leaves; cook for 30 seconds. Add wine and increase heat to high. Cook, stirring, until the wine is mostly evaporated, 4 to 6 minutes. Pour in BROTH. Drain the beans and add to the pot; bring to a boil. Return the chicken, pork and sausage to the pot.
Cover the pot and bake for one hour and 20 minutes. Remove from the oven and season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. RAISE OVEN TEMPERATURE TO 425°F.
WHILE the pot was in the oven, you’re making your breadcrumb topping. Place multi grain baguette pieces or gluten free bread pieces in a food processor or high speed blender. ADD the remaining 2 tablespoons oil, PARMIGIANO REGGIANO CHEESE, and parsley. WHIRL IT ALL TOGETHER UNTIL YOU GET A BREADCRUMB CONSISTENCY.
SPRINKLE breadcrumb topping evenly over CASSOULET. place back in the 425°F oven uncovered until topping forms a crust, 15-20 minutes. let stand 5 minutes before serving. buon appetito!
Below are my favorite cannellini beans to use. Try to opt for using beans in a glass jar as many cans still contain traces of BPA, a toxic chemical. Especially when using tomatoes, their acidity can corrode the can lining so it’s best to use tomatoes in a jar or carton.
