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!

INGREDIENTS

    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


DIRECTIONS

1. Prepare the Beans: (Do this step the day before.) Dump the dry beans out on a 1/2 sheet pan and sort through them looking for rocks or nasty ones. Move them to a colander and rinse them off under running water. Place in a pot and cover with at least 2 inches of water. Allow them to soak over night and add more water if the level drops below the beans. Drain and rinse the beans and place in a large non-reactive bowl.

2. Prep the Thighs: Using a sharp knife cut away any excess skin and fat and reserve it. Dry the thighs and place them on a tray. Salt and pepper them on both sides, set aside for now.

3. Prep the Pork Chops: Remove pork from the bones of each chop and dice the meat into 1/2 inch cubes. Remove and reserve any solid chunks of fat.

4. Render the Fat: Place a large dutch oven over medium high heat and allow it to come up to temperature. Place the reserved fat (chicken and pork) and chicken skin and cook until all the fat is released. Remove the left over skin and cracklings. Pour off the fat to a heat proof container. You will need to have about a 1/4 cup of liquid fat when done. If you do not have enough, add some mild flavored oil to make 1/4 cup.

5. Brown the Meat: Using a couple of tablespoons of the rendered oil, brown the sausages in the dutch oven over medium high heat. When done, remove them to a plate or bowl. Brown the chicken thighs the same way, adding more rendered fat as necessary. Remove them to the same plate or bowl when done. Brown the pork cubes in the same manner but when done, add them to the bowl of beans.

6. Saute the Vegetables: Using additional rendered fat if necessary, saute the carrots and celery in the dutch oven. After they have cooked for a minute or two, add the onions and shallots and saute until just softened. Add the garlic and saute a minute more until the garlic is cooked, but not burned. Add all the vegetables to the bowl with the beans and pork.

7. Create the Bean Mixture: Use a little of the chicken broth to de-glaze the bottom of the dutch oven. Put the resulting liquid into the bowl with the bean mixture. Open the can of diced tomatoes and add them to the bean mixture. Using a spoon, stir the mixture to distribute everything. Add salt and pepper to taste, but remember you will add some chicken broth later.

8. Assemble the Cassoulet: Allow the dutch oven to cool a little. Place a thin layer of the bean mixture in the bottom. Place the thighs in the dutch oven on top of the beans. There should be space between each thigh, so do not over crowd them (If necessary, use an additional casserole dish). Add more beans to fill in between the chicken pieces. Place the sausages in next and then add the remaining bean mixture. Leave room at the top of the dutch oven for expansion. Add chicken broth to the dutch oven so that the liquid level is just covering the beans. Place a small bundle of the Parsley and Thyme tied up with a cotton string in the pot and nestle it down a little so that it is covered by a few beans and broth. Add a bay leaf as well. Place the top on the dutch oven or cover it with foil.

9. Cook: Place the dutch oven in a 400 degree oven and cook for 30 minutes. Lower the oven to 325 and cook for another 2 1/2 hours. Check the liquid level in the dutch oven after 1 hour of cooking, add chicken broth to raise the liquid level to the top of the beans. Repeat again after 2 total hours of cooking.

10. Serve: Remove from the oven and allow to cool for a little while. Remove the bay leaf and the bundle of parsley and thyme as best as you can. Carefully remove the meat and sausages to a plate. Place the beans on a platter and then arrange the meat on top. Rough chop some additional fresh parsley and sprinkle on top. A traditional cassoulet has a topping of fried bread or browned breadcrumbs on top, but I prefer it with just the parsley. Serve with hot sauce and Dijon style mustard.

Uncle Matt