lcp Summerish Cassoulet - a tweak on the wintry comfort food Skip to content
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Summerish Cassoulet

Summerish Cassoulet
Sometimes when I lived on the East Coast we'd talk about Junuary when it was cloudy and overcast in June. Understandably after Memorial Day we were all excited for warm sunshine after the long Boston winter. Well this past few weeks in California it's been kinda gloomy so one particularly chilly weeknight Walt whipped up this delicious spin on Cassoulet - it doesn't require the long stew time that Cassoulet normally does but it definitely delivers that warming sensation. So if you've a rainy or chilly night this summer we recommend giving this a try. 
One medium onion; diced 4 garlic sausages (or similar), sliced into 1/8” discs
One 14 oz can diced fire roasted tomato 4 boneless, skinless chicken thighs
Two 14oz cans white beans  1 cup bread crumbs or panko
20 cloves of garlic, peeled and cut in half lengthwise ½ cup Italian parsley, finely chopped
5 medium carrots, peeled and chopped 1 cup grated parmesan
5 sprigs Italian parsley Salt and pepper
5 sprigs thyme Extra virgin olive oil
3 sprigs oregano

1 cup dry white wine

2 cups or more chicken stock

Preheat oven to 400 degrees. Once ready, spread bread crumbs evenly on baking sheet and toast until golden brown, about 6 minutes. Set aside to cool.

Heat a 6 or 8 qt pot over medium heat. Add ¼ cup olive oil, then onion. Stir to coat. Add white wine and stir again. Reduce heat to medium low and cook onion until soft and translucent and white wine has evaporated, about ten minutes. Add garlic and cook for two minutes, stirring frequently. Add tomatoes, liquid and all, and cook until liquid is nearly evaporated, about ten minutes. Tie the herb sprigs together and add to pot.

Add two cups of chicken stock. Increase heat until simmering, then reduce to maintain the simmer for 10 or 15 minutes. Pat chicken dry. Using tongs, submerge one chicken thigh in pot and cook until firm, about 4 or 5 minutes. Remove and set aside, then repeat for remaining three thighs. Remove herb sprig bundle. Add carrots to pot and bring back to a simmer, then cook for 5 minutes. Meanwhile, chop the chicken thighs into ½ inch chunks.

Add beans to pot and return to simmer for five minutes. Add sausage and chicken to pot and return to simmer for five minutes. If entire ingredients are not completely covered in stock, add some more and bring back to simmer. Meanwhile, thoroughly mix cooled bread crumbs, chopped parsley and grated parmesan in a small bowl. Adjust seasoning with salt and pepper to taste. Ladle into bowls and top with bread crumb mixture. Add a drizzle of nice evoo if desired!

Pairs nicely with a rustic red from the south of France or a racy California Chardonnay.

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