I made this last night and thought it was quite tasty, relatively quick and very easy to put together. I also liked that it did not make a vat of it. My husband died earlier this year, so I really do not have a desire to cook much now that I am alone. That being said, this will feed me for a few days, even after I give some to my 94 year old friend.
I used a chicken roasted garlic and gruyere sausage vs. a kielbasa. It was wonderful. I also added a little extra garlic, because the cloves were on the smallish side, and extra tomato paste since it was left over from another recipe. Other than that, I made as directed and was quite satisfied with the results.
Cassoulet = comfort food. Went really well with Pinot Noir I had opened the night before. This will probably stay in my rotation, as I usually have all or most of the ingredients on hand, and it did not take all day to make it. Thanks!
This is a fast and easy weeknight meal. I would suggest a sausage other than something as processed as kielbasa. Maybe andouille? Also cut the bread crumbs significantly.
This was very good. I made it "lazier" (or smarter!) by using bone-in, skin-on thighs; browned skin side in a dutch oven, removed, tossed in onion, garlic, thyme, sausage and tomato paste and sauteed for a few minutes. Added wine, deglazed, then added all ingredients, covered and simmered in a 300 degree oven for one hour. (Actually, I had cooked white beans earlier, so I added them after I removed the pot from the oven so they didn't overcook.) Served with fresh baked crusty bread instead of breadcrumbs. We're having leftovers tonight. I'll make it again.
I loved this recipe. I called it COVID-19 Cassoulet. I made it from a chicken I bought a few weeks ago when I was going to host a dinner party but had to cancel due to sheltering at home. I made the beans in my Instant Pot. I had some spicy sausage in the freezer and voila, COVID-19 Cassoulet. It will be at least 4 dinners for us so now I have to figure out what will I cook tomorrow since dinner is already covered. I have made "real" cassoulet several times in my life and this was a pretty good version. In fact, we loved it.
Could you use a braiser pan for the whole recipe instead of transferring it?
What wine would you recommend with this dish?