Classic French Cassoulet
The great Julia Child once said, “In France, cooking is a serious art form and national sport”, and although I think she may not have expected the North American obsession with competitive cooking shows, her point still rings true today. There’s just something about the french passion and dedication to their food that sets it apart. From classics like beef bourguignon and coq au vin, to the lesser known but equally delicious cassoulet, the french have never shied away from complex flavors and rich dishes. I wanted to introduce this dish to my readers today, many of whom may not have had the pleasure of eating much French fare before. It may take a little longer than other dishes but labors of love are always worth it in the end. From Julia and I both – bon appetite!
What is French Cassoulet?
Forget the French name for a moment, cassoulet is simply casserole. It’s rich, cooked low and slow, and full of chicken, beans, and pork. Unlike the casserole Canadians and Americans are so familiar with, French cassoulet is prepared in a dutch oven and does not include any creams, canned soups, fried onions as garnish, or any breakfast cereals (ahem, corn flakes). The actual dish itself is not difficult to make, it just takes time. So in the interest of making this recipe as easy to follow as possible, let’s break it up into some steps.
Ingredients In Classic French Cassoulet
Sausages – I used Italian pork sausages for this recipe as it was the easiest kind to find. Usually Toulouse sausage is most commonly used in traditional french cassoulet, a sausage made from a blend of pork and duck meat. Chicken breast – I used boneless and skinless chicken breast but thighs can be substituted if that’s all you have. Salt & pepper – To taste. Veggies – The veggie base of this dish is leek, carrot, shallots, and onion. If you have trouble finding leeks, more shallots can be used in their place. White wine – I like to use a dry white wine such as a sauvignon blanc or pinot grigio. Garlic – Lots of fresh garlic is crucial to the flavor of this dish. If minced is all you have, 1 1/2 teaspoons is equivalent to one fresh clove. White beans – We want the mild flavor and texture of white beans specifically, so substitutions aren’t recommended. Herbs – I used dried rosemary and herbes de provence; a spice blend with lavender, oregano, basil, mint, fennel seeds, etc. It can be found in most grocery stores. Parsley – For garnish.
How To Make Classic French Cassoulet
Storing Cassoulet
French cassoulet is a dish whose flavors develop better the longer it sits, to a point. If refrigerated in an airtight container it should last up to 4 days, with its flavor peaking around the third day. To freeze, transfer the casserole to an air tight container and allow to fully cool before freezing to ensure it lasts up to 3 months.
Tips For Making The Best Cassoulet
Craving more French cooking? Try these recipes:
Beef Bourguignon Coq Au Vin Sole Meuniere Chicken Fricasse French Onion Soup
Originally shared February 2014. Updated with better pictures, video and better instructions, recipe remains unchanged.
