How to cook cassoulet recipes with white wine

cook-Cassoulet-recipeTo cook cassoulet recipes with white wine is easy and also quick, we need only 1 hour 10 minutes to cook this cassoulet recipes. What is cassoulet anyway? According to wikipedia, cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal. A slow-simmered mix of beans, pork sausages, pork shoulder, pancetta, and duck, the cassoulet takes its name from the earthenware cassole in which it was traditionally made. The crisped bread crumb crust atop this version contrasts appealingly with the hearty stew beneath.

Ingredients of cassoulet recipes with white wine:

  • 1/2 cup white wine
  • 1 baguette, sliced, for serving
  • Garlic Bread Crumbs, recipe follows
  • 1 tomato, sliced very thinly
  • 1/2 cup chicken stock
  • 2 teaspoons dried thyme
  • 1 bay leaf
  • 2 cups cooked Northern white beans
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 1 large onion, chopped
  • 1/2 pound slab bacon, sliced into large lardons
  • Salt and freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone

cassoulet-recipes-with-white-wine

How to cook cassoulet recipes with white wine:

  1. Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
  2. In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. 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, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.

Ingredients of Garlic Bread Crumbs recipes:

  • Kosher salt and freshly ground black pepper
  • 3 slices slightly stale or dried bread, pulsed into crumbs in food processor
  • 1 clove garlic, minced
  • 2 tablespoons extra-virgin olive oil

How to make Garlic Bread Crumbs:

In a small saute pan over low heat, add the garlic and the oil. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.

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