Cassoulet with Chicken or Duck
Cassoulet with Chicken or Duck might be a good recipe to expand your main course recipe box. Watching your figure? This dairy free recipe has 651 calories, 51g of protein, and 22g of fat per serving. This recipe serves 8 and costs $2.36 per serving. From preparation to the plate, this recipe takes around 45 minutes. If you have olive oil, onion, chicken sausage, and a few other ingredients on hand, you can make it. 1 person were glad they tried this recipe. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 56%, which is good. Users who liked this recipe also liked Duck and Sausage Cassoulet, Cassoulet with Duck Confit, and Duck and Sausage Cassoulet.
Ingredients
- 1 lb dried white beans
- 8 cups cold water
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 cups onion, chopped
- 1 (3-inch) piece celery, cut into thirds
- 3 fresh thyme sprigs
- 1/2 bay leaf
- 3 whole cloves
- 3 fresh flat-leaf parsley sprigs plus 1/2 cup chopped leaves
- 1/4 teaspoon whole black peppercorns
- 1 (14-oz) can stewed tomatoes, finely chopped with juice
- 4 chicken or duck legs (1 3/4 lb total)
- 1 to 2 tablespoons olive oil
- 1 lb cooked pork or chicken sausage, cut crosswise into thick slices
- 2 cups coarse fresh bread crumbs (preferably from a baguette)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Instructions
- Cover beans with cold water by 2 inches in a large bowl and soak 8 to 12 hours.
- Drain in a colander.
- Transfer beans to a 6- to 8-quart pot and bring to a boil with 8 cups cold water, broth, tomato paste, onion, and 2 tablespoons garlic. Put celery, thyme, bay leaf, cloves, parsley sprigs, and peppercorns in cheesecloth and tie into a bundle with string to make a bouquet garni.
- Add bouquet garni to beans, then reduce heat and simmer, uncovered, until beans are almost tender, 45 minutes to 1 hour. Stir in tomatoes with juice and simmer until beans are just tender, about 15 minutes more.
