I don’t speak French.
When I try, it’s a disaster.
But apparently cooking French inspired foods is a different story.
One with a very happy ending for three Fire & Wine night gals.
I may not be able to pronounce “cassoulet,” but I can make one.
This Weekday Cassoulet courtesy of the Food Network’s Melissa d’Arabian was the perfect meal for celebrating the first cool night of the summer on the front porch with friends.
The smell sent Gertie over the edge so far that she didn’t know what to do, other than run around in circles and end up on the one forbidden couch of the house. What, Gert? Is nothing sacred?
DD Girl also ran around in circles when she smelled the savory aroma of the bacon, onions, Chardonnay and chicken. But I let her get on the couch. I’m nice that way.
We were joined by a new friend to Fire & Wine night. Foodie Jr. (named because of the fact that she is seven plus years younger than DD Girl and myself.) refrained from running around in circles, but only because it was her first Fire & Wine night and she didn’t know that odd behavior is acceptable expected. She’ll learn.
Even though this cassoulet takes many shortcuts, the depth of flavor is spot on.
But if you are going to make it, you have to pinky swear two things.
1. You will NOT use canned beans. You must make your own beans. The texture of canned beans would ruin the creamy factor that the beans give it. Trust me. No cans. Period.
2. You will NOT use store-bought bread crumbs. There was something about the unevenness of the the bits of bread that transformed this rustic French pot dish into a complex textural experience. Please do not sell yourself short. Make the breadcrumbs! (said in my most growly voice.)
So, I stuck with Melissa’s original recipe with just a few modifcations/specifications-
There was no slab bacon available, so I improvised with thick-cut bacon. Because this bacon produces more grease, I scooped out a good portion of the grease so that only a sheen was left at the bottom of my dutch oven before adding the chicken thighs. This kept the finished product from being overly greasy.
For the wine in the dish, I used an oaky Chardonnay. Usually in cooking, I prefer a fruity Pinot Grigio, but this dish called for Chardonnay. It just did.
Speaking of wine, I’m no expert, but I think it would be perfect with a Cotes Du Rhone. Although, we served it with box of Malbec because Fire & Wine night is classy that way.
Also, I used these amazing fresh tomatoes that came from someone’s garden. The someone is a member of Adam’s family. I obtained said fresh tomatoes at this weekend’s family reunion, and like many things that took place there, I am unclear as to the person to give credit to. So, aunties, if you wish to claim your tomatoes, please do so in the comments. They were the perfect tart and juicy accompaniment for the crispy bread crumbs.
Because these tomatoes were so fantastic, I used two instead of the one it called for. Please understand.
Finally, we served this with a big pile of crusty French baguette. The pile of which was almost as exciting as the bacony broth we soaked up with it.
While she may not have known it was okay to run around in circles, Foodie Jr. aptly summed up the delectableness (It’s my blog. I can make up words.) of this meal:
This is so amazing. I kind of just want to take the chicken out and gnaw on it for a while. I won’t eat the bone. I promise.
Bon apetite!
Ingredients
- 4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone
- Salt and freshly ground black pepper
- 1/2 pound slab bacon, sliced into large lardons
- 1 large onion, chopped
- 3 celery stalks, chopped
- 2 carrots, chopped
- 4 cloves garlic, minced
- 1/2 cup white wine
- 2 cups cooked Northern white beans
- 1 bay leaf
- 2 teaspoons dried thyme
- 1/2 cup chicken stock
- 1 tomato, sliced very thinly
- Garlic Bread Crumbs, recipe follows
- 1 baguette, sliced, for serving
Directions
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.
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.
Garlic Bread Crumbs:
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced
- 3 slices slightly stale or dried bread, pulsed into crumbs in food processor
- Kosher salt and freshly ground black pepper
In a small saute pan over low heat, add the oil and the garlic. 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.
4 Comments
Oooh, Baby Cassoulet, come to Mama! Yummers.
Or should I say “Bebe Cassoulet”?
nice!
DROOL DROOL!!!!! I am soooooo hungry now!!!!! Too bad I have none of what you have here and even less of the
motivation to make anything….baloney sandwiches it is….
Blessings,Flora