| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 1 pound sweet Italian sausage links brushed with extra-virgin olive oil
- 1 tablespoon extra-virgin olive oil, 1 turn around the pan
- 1 slice bacon, chopped
- 1 pound boneless, skinless chicken thighs, cut into bite-size chunks
- 1 boneless 8 ounce pork loin chop, cut into bite-size chunks
- 1 teaspoon ground thyme or poultry seasoning
- Coarse salt and black pepper
- 4 cloves garlic, crushed
- 1 medium carrot, chopped
- 1 medium onion, chopped
- 1 rib celery, chopped
- 1 bay leaf, fresh or dried
- 1/2 cup dry white wine
- 1 (15-ounce) can diced tomatoes in puree
- 2 cans cannellini beans, drained
- 1/2 loaf crusty baguette, split lengthwise
- 1 clove garlic, cracked, for garnish
- A drizzle extra-virgin olive oil
Instructions
- Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once.
- Meanwhile, heat a large skillet over medium high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, and add garlic, vegetables, and bay leaf to the pot. Cook 5 minutes stirring occasionally, then deglaze pan with the wine.
- Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat.
- Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1669 |
| Total Fat | 127 g |
| Saturated Fat | 19 g |
| Carbohydrates | 83 g |
| Dietary Fiber | 16 g |
| Sugar | 8 g |
| Protein | 48 g |
| Cholesterol | 116 mg |
| Sodium | 1682 mg |
Reviews
Wonderful, easy dish…did cut down on sausages and used chicken breast chunks, leftover pork tenderloin chunks, and just 1 can of blackeyed peas, and 2/3 cup of homemade veggie broth, kept the rest the same, and like other suggestions placed in my crockpot on low for several hours to blend the flavors and have ready when I got home from doing errands, this recipe has so many possibilites will be used again and again in my house…..
Rachael Ray – you are my girl! This was outstanding! I used andouile sausage and chicken thighs, as she sugested, but instead of the second sausage, I used some Italian meatballs I found at our local Italian market. In addition to everything she had, I also added a bit of fennel seed. Excellent!! This episode, though, really makes me want to buy an official cassoulet pot. Oh, and the other meats were so flavourful, I skipped the bacon. And I made the croutons from gluten-free bread. This is definitely one of my favourites.
Just made this dish tonight, was a little surprised to see it was more stew like when I made it. Looked a little more saucier when Rachel made it on the show. Both my boyfriend and I like spicy food so I substituted the can of tomatoes with a can of fire roasted tomatoes with green chili. This was an excellent choice. I will definitely make this recipe again using the same tomato product. Sooo tasty!
You spurred another EXCELLENT version when you mentioned in your show how nice parsnips would be in this Cassoulet. I shared your enthusiam, being a lover of parsnips, and added parsnips in addition to substituting lamb meat for the pork, and fennel for the celery. The double batch was made in a Durch Oven and finished off in the oven to tender the lamb. A table-passed “Crumble” of baguette, butter, and Italian parsley was the perfect partner to decorate and soak up juices. It was an instant hit!
Delicious! I did add a little more garlic & 1 cup of chicken broth and let it simmer awhile. It’s a great recipe that is open to some alteration per individual taste. Will make again….good winter food.
It was okay, I like so many more of her stuff that I would make them before this again.
This is sooooo delicious. Easy to make. No leftovers with 3 teenage boys. Absolutly, 2 thumbs up x 5. I didn’t use any salt, I had to use 1 lb. ground Italian Sausage, didn’t have any links, and browned with Chicken and Pork. I did add 1 (14 ounce can Chicken Broth with wine. I served baguette on the side. Will double next time to use as a main course for 5. Great for WI winters. Definitely will keep in the family favorite recipes.
I used low fat chicken sausage and chicken breasts for a lower fat version and it still tasted great!
This is a keeper! I did add ~ 1 1/2 cups of beef stock thicken with 1 Tbsp of cornstarch. I also had duck confit in the house so used it instead of the chicken for a more authentic flavor. I think a lamb sausage would be devine in this. This baby is a keeper!!!
This recipe invites creativity! All in all – it is a terrific recipe, and I will definitely make this cassoulet again. I roasted a whole chicken and used the entire bird in the cassoulet, as well as a little over a pound of sausage for the meets. Also,I used probably half-a-bottle (or more) of chardonnay and I know I put extra garlic in as well.
It was very, very good!
ps – just wondering how much better a “real” cassoulet is than this …. in that, why spend 2 days on a dish when this one can be done in less than an hour?