Thursday, January 20, 2011

Matt's Cassoulet

I thought I would try my hand a making a cassoulet. I looked up several recipes and they all called for duck in some form or another. I went out and tried to buy duck legs or breast, but they were nowhere to be found. This is supposed to be peasant food, so the thought of buying a $30 duck to make it did not seem right. I decided to substitute fresh chicken thighs for the duck.  I purchased them from from my butcher along with some of his fresh made Italian sausage and the results were excellent. This is a fantastic winter dish and the smell of it cooking will knock you out. Enjoy!


    2 lbs.            Chicken Thighs
    1 lbs.            Mild Italian Sausage
    1 1/4 lb.        Pork Chops, bone in
    1 lbs.            Dry White Beans (Navy or other)
    28 oz.           Can Diced Tomatoes
    1/4 c.            Diced Onion
    1/4 c.            Diced Shallots (optional, sub onion instead)
    1/2 c.            Diced Carrots
    1/2 c.            Diced Celery
    1/2 head       Garlic, minced
                        Low Sodium Chicken Broth
    Bunch           Fresh Parsley
    Bunch           Fresh Thyme
                        Bay Leaf
                        Salt, Pepper