There is not many things that I love better than a warm, comforting, stick to your ribs Cassoulet.
The thing is, sometimes you need to spend all day to make it.
If you want it to taste really good anyway.
This recipe is not that kind of recipe.
What I mean is that it tastes awesome and it’s not a all day thing.
It takes about an hour and a half from start to finish.
So it frees you up to do other things.
So, help with homework, or get some exercise by walking the dog, while it cooks.
Or maybe not.
Quick Cassoulet
4 chicken thighs
1 tablespoon salt
1/2 tablespoon pepper
1 lb chorizo sausage
1 medium onion chopped
1 clove garlic minced
1/2 cup white wine
2 cups White Beans homemade or canned
1/2 cup vegetable stock
Preheat oven to 350 degrees. Rinse and dry the chicken. Season with salt and pepper.
In a large dutch oven over medium low heat, add the chorizo sausage and slowly render the fat. Remove the sausage to a plate and raise the heat to medium high and add the chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add the onion and garlic saute until soft about 5 minutes.
Deglaze the pan with white wine and reduce by half. Stir in the beans. Nestle the chicken thighs and sausage in the pot. Add the vegetable stock cover and bake in the oven 30 minutes. Stir Casserole return to the oven another 20 minutes. Serve the cassoulet with french bread slices.
Peace be with you,
Veronica
