Best 2 Weekday Cassoulet Recipes

Weekday cassoulet is a hearty and flavorful dish that's perfect for a quick and easy weeknight meal. Made with beans, sausage, and vegetables, this classic French dish is sure to warm you up on a cold night. With just a few simple ingredients and steps, you can have a delicious and comforting meal on the table in no time.

Check out the recipes below so you can choose the best recipe for yourself!

WEEKDAY CASSOULET

Weekday Cassoulet image

Provided by Melissa d'Arabian : Food Network

Categories main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone
Salt and freshly ground black pepper
1/2 pound slab bacon, sliced into large lardons
1 large onion, chopped
3 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, minced
1/2 cup white wine
2 cups cooked Northern white beans
1 bay leaf
2 teaspoons dried thyme
1/2 cup chicken stock
1 tomato, sliced very thinly
Garlic Bread Crumbs, recipe follows
1 baguette, sliced, for serving
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
3 slices slightly stale or dried bread, pulsed into crumbs in food processor
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.

WEEKDAY CASSOULET

Weekday Cassoulet image

Make and share this Weekday Cassoulet recipe from Food.com.

Provided by DrGaellon

Categories Stew

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

4 bone-in skin-on chicken thighs, cut in 1/2 through the bone
salt
fresh ground black pepper
1/2 lb thick slab bacon, sliced into large lardons
1 large onion, chopped
3 celery ribs, chopped
2 carrots, chopped
4 garlic cloves, minced
1/2 cup dry white wine
2 cups cooked white beans
1 bay leaf
2 teaspoons dried thyme
1/2 cup chicken stock
1 tomatoes, sliced very thinly
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3 slices slightly stale bread or 3 slices dried bread, pulsed into crumbs in food processor
kosher salt
fresh ground black pepper

Steps:

Preheat the oven to 350 degrees F.
Rinse the chicken, then pat very dry. Season with salt and pepper. Let sit at room temperature for 15 minutes.
Meanwhile, in a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Add the bread crumbs and cook, stirring often, until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, remove from heat and set aside.
Put the bacon in a large Dutch oven over medium-low heat, and slowly render the fat. When crispy, Remove the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat in the pan.
Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate and tent with foil.
Add the onion, celery, carrots and garlic to the pot and saute until soft, about 5 minutes. Deglaze the pan with white wine; simmer until reduced by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes.
Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.

Tips:

Soak the beans overnight: This will help them cook more evenly and reduce the cooking time.
Use a variety of beans: This will give your cassoulet a more complex flavor and texture. Good options include Great Northern beans, navy beans, and pinto beans.
Don't overcrowd the pot: The beans need room to expand as they cook, so don't fill the pot more than 2/3 full.
Season the beans well: Use a combination of salt, pepper, garlic, and herbs to flavor the beans.
Add the meat and vegetables towards the end of cooking: This will prevent them from becoming overcooked.
Serve the cassoulet with a crusty bread or rice: This will help to soak up the delicious sauce.

Conclusion:

Cassoulet is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively easy dish to make, especially if you use canned beans. So next time you're looking for a comforting and delicious meal, give cassoulet a try.

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