The joys & ease of French dish Cassoulet

By Carol Smaglinski Cassoulet, (ka soo LAY) a

tantalizing casserole from French cuisine with no fancy ingredients, is more than just cleaning out your refrigerator to make a stew.

The winter peasant dish could be composed of layers of white beans, sausage, diced tomatoes, various types of meat including chicken, duck, lamb and lower cost economical cuts of beef, or pork. Also incorporated are harmonizing flavors from aromatic onions, garlic, and herbs. Red or white wine is added to develop the sauce and the casserole is finally topped off with bread crumbs and then simmered for hours.

Recipes in a French cookbook can go on for pages. For entertaining, it is best made two days in advance. While the delicious scents from the oven fill the kitchen, add some good music, plus sparkling conversation and you have a meal fit for a king and queen. Plus, lots of leftovers for another meal, which might taste better reheated. As the French say, ”Hunger is the best sauce.”

But there is so much controversy raised over its original recipe, as each town in the French countryside has its own legendary recipe. In France, cassoulet is constructed over a series of days. Here in the Hurry Up U.S., it is redeveloped into a quick and easy main dish.

For example, the French might add salt pork, smoked tongue, chicken livers and the meat in some regions is rubbed with herbs and spices and allowed to marinate overnight. Here, after completion, dry bread crumbs (gratin) are sprinkled over the top of the casserole and left undisturbed. In France, after being browned, the thick crust is mixed into the casserole.

Before starting your own cassoulet adventure, have everything on a tray and breeze right through.

What’s the rush? Low and slow means saving dough, but this hearty meal only needs 30 minutes in cooking, and giving you time to open a bottle of wine.

Cassoulet

Six servings

3 slices of bacon, chopped

1 lb. boneless and skinned chicken thighs, coarsely chopped

½ lb. smoked Polish sausage (kielbasa)

1 large yellow onion, chopped

2 large carrots, chopped

4 cloves garlic, minced

2 Tbsp. tomato paste

½ cup heavy red or white wine

1 (14 oz.). can of diced tomatoes, with basil, garlic and oregano

1 cup chicken broth

A selection of dried spices from your collection: a pinch of bay leaves, tarragon, rosemary, marjoram and sage or a Tbsp. of herbs de Provence black pepper to taste

2 - 15 oz. cans of cannellini beans that have been rinsed and drained

1 cup Panko breadcrumbs

2 Tbsp. butter, melted

Preheat the oven to 400 degrees.

In an extra-large oven-proof skillet or Dutch oven, cook and stir the bacon until it browns a bit. Add chicken and sausage. Cook until nicely browned, stirring now and then for 7 to 8 minutes.

Place meat in a bowl and reserve. Add onion, carrots and garlic to the pan. Cook for 10 minutes. Add tomato paste and mix and then add wine.

Add diced tomatoes, broth, herbs and pepper. Add the meat back to the pan and bring to a boil. Turn down heat, gently add beans and bring to a simmer.

For the crumb topping, melt the butter, add Panco and sprinkle over the top. Bake until the edges are bubbling and the top is browned for 25 to 30 minutes. Bring it to the dining room table and just say “Bon appetit” (bawn nah pay TEE) making sure that the T on the end is silent.