Classic Cassoulet is a hearty slow-cooked dish originating in the south of France. It’s often referred to as the “unofficial” national dish of France.
Traditionally, cassoulet includes what my Grandmother would refer to as “everything except the kitchen sink”. Meaning that almost any meat, poultry, skin, gizzards, beans and whatever was available went into this succulent dish.
I’ve had a few truly authentic and amazing cassoulet’s in the past. All filled with decadent duck confit, pork skin, pork belly, mutton, sausages, fava beans and white beans. A meal so rich and lush, it’s everything you’d expect from a slow cooked French dish.
My cassoulet however is slightly less time-consuming, and not to worry, it doesn’t contain duck confit, mutton or pork belly. Although those ingredients are delicious in a cassoulet, I wanted to create this recipe to be simple, yet flavorful.
I also wanted this slow cooked stew to reflect the bounty of the Willamette Valley here in Oregon. We’re so lucky to have an abundance of small farms and ranches nearby that raise grass-fed and pastured pigs, cattle and chickens. Not to mention all the gorgeous produce and fresh herbs.
I’ve included locally raised meat and poultry (chicken thighs, pork shoulder, sausages), white beans and lots of fresh herbs and aromatics. You could also substitute with beef chuck roast, lamb or pork belly – and any type of sausages that you love.
This meal is perfect a la carte with a glass of French Burgundy or a Oregon Pinot Noir. It’s also quite lovely paired with a Salad Lyonnaise or Ratatouille, which I’ll get around to posting soon.
Delicious Wishes and Loads of Love,
- 4-6 tablespoons extra virgin olive oil
- Salt and pepper
- 6 boneless, skinless chicken thighs
- 1 tablespoon corn starch or all-purpose flour
- 2lbs boneless pork shoulder, cut into 1-2 inch cubes
- 2-3 pork or beef sausages (I used my favorite German pork sausages)
- 1 large onion, diced
- 2-3 cloves garlic, minced
- ½ cup dry white wine
- 2 3-inch sprigs of fresh thyme
- 1 teaspoon of dried herbs de Provence
- ½ cup dry white wine
- 2-4 cups chicken broth, enough to just cover the meat
- 2-3 15ounce cans white beans, drained (cannellini beans work best)
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh chopped Italian parsley