Recipe of the Week





Prep Time: 1½ Hours
Yields:6–8 Servings

Cassoulet is a baked dish of white beans and any combination of meats and seasonings. Just as each Louisiana home has its own version of gumbo, each region of France has its own recipe for cassoulet. This cassoulet is made with chicken, although any game or domestic meat may be substituted. The dish is especially good with venison.

8 boneless chicken thighs
2 (15-ounce) cans cannellini beans, drained and rinsed
1 pound smoked sausage, cut into ¼-inch slices
salt and black pepper to taste
granulated garlic to taste
2 tbsps olive oil, divided
1 pound bacon, cubed
1 cup diced onions
½ cup diced celery
¼ cup diced bell pepper
¼ cup minced garlic
2 carrots, chopped
1½ cups chicken stock
1 (14.5-ounce) can diced tomatoes
½ tsp dried thyme
¼ cup chopped parsley

Preheat oven to 350°F. Season chicken to taste using salt, pepper and granulated garlic. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches, add chicken and sauté 10 minutes or until well browned, turning occasionally. Once all chicken is browned, remove from pan and set aside. Into the same skillet, add sausage and bacon then cook 5–7 minutes or until meat is well browned, stirring often. Remove from skillet and set aside. Into the same skillet, heat remaining 1 tablespoon olive oil over medium heat. Add onions, celery, bell pepper, minced garlic and carrots then sauté 5–7 minutes or until vegetables are wilted, stirring often. Stir in chicken stock and scrape up any brown bits from bottom of skillet. Add beans, tomatoes, thyme and parsley, stirring to mix well. Season to taste using salt, pepper and granulated garlic. Into a 9” x 13” casserole dish, place chicken, sausage and bacon then pour bean mixture over. Cover and bake 45 minutes or until chicken is cooked through.










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