How To make Country Cassoulet
3 cups water
3/4 pound dry navy beans
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth -- (14-1/2 ounces)
1/4 pound bacon
diced
4 chicken legs or thighs
2 carrots :
quartered
2 medium onions quartered
1/4 cup coarsely chopped celery with leaves
1 can tomatoes :
chopped, liquid
reserved (8 ounces) 2 garlic cloves :
crushed
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1 teaspoon whole cloves
1/2 pound smoked sausage -- cut into 2-inch
-- pieces Chopped fresh parsley
In a large skillet, combine water, beans, bay leaf, salt and pepper. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak for I hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry bacon until crisp. Remove bacon and reserve 2 tablespoons of the drippings. Brown chicken; set aside. In a 3-qt. casserole, mix beans and cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350 for 1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are tender. Discard bay leaf. Garnish with chopped
Busted by Sara Horton, 5/27/98
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Cassoulet the D'Artagnan Way with Chef Pierre Landet and Ariane Daguin
Visit the D'Artagnan website to purchase our Cassoulet Kits and Bowls, and explore our Cassoulet recipes.
ABOUT THIS VIDEO...
Ariane gets into the kitchen at Cercle Rouge resto with one of her dearest friends and fellow Gascon, Chef Pierre Landet, to make the consummate comfort food of Southwest France—Cassoulet.
For centuries, the precise recipe for Cassoulet has been the source of family feuds and many a foundering friendship. And while there may be more than one way to Cassoulet, Ariane and Chef Pierre will guide you through the RIGHT way with their official rules and step-by-step instruction. These two make it easy and fun, and there may even be time for a game of Pétanque!
Cassoulet
Today we take it slow..
Cassoulet, a hearty slow-simmered stew of sausage, confit (typically duck), pork, and white beans, is one of the great hallmarks of French country cuisine. The best versions are cooked for hours until the beans and meat meld into a dish of luxuriant, velvety richness.
Try this recipe out this weekend! It'll be worth it, we promise.
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Cassoulet Recipe ???????????? • A Flavorful French Casserole! ???? - Episode 562
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The Best Chicken, Sausage and Bean Stew | Chef Jean-Pierre
Hello There Friends, Recently, I prepared a delightful Traditional Cassoulet. Many of you expressed concerns regarding the availability of the ingredients or the time consuming process of cooking it. I completely understand your perspective! Allow me to demonstrate how effortless it can be to make it! Join me in learning the simplified version of Cassoulet, and I am certain you will adore it. Let me know what you think in the comments below!
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