Cassoulet

I lived far too long without ever experiencing the awesome power of Cassoulet. Our wonderful neighbors offered to cook it for us sometime last year and I had to look it up the night before when they asked if we liked it- hmmm ,stew/casserole with white beans and meat, sounds delicious.

It was so delicious, rich and hearty; it tasted like something that had been simmering all day but this version was put together in just 30 min or so. This version is lighter and faster than its richer meatier counterpart but lovely just the same. This is based the original recipe that we had but tweaked just a bit seasoning wise. It is the only dish that I cook regularly that uses wine (mostly I don't like the flavor of wine sauces) all of the alcohol cooks out if the directions are followed and it doesn't taste the same when replaced with chicken broth. Being the non drinker I am and living with a non wine drinker, I usually get a better quality canned wine or whatever is on sale.

Stove top Cassoulet Recipe

2 15 ounce cans white beans- rinsed

1 T olive oil

1 lb boneless skinless chicken thighs-fat trimmed, chopped into bite sized pieces

1 large onion

6 cloves garlic-roughly chopped

2 T fresh rosemary- chopped

1 t Herb de Provence

1 t fresh ground pepper

1/2 c dry white wine

1 c chicken broth

1/2 lb sausage (chicken keilbasa works great)-sliced into 1/2 in pieces

2 T fresh parsley- chopped

Put 1/2 cup of beans in a small bowl and mash with a fork, add remaining beans and set aside.

Heat olive oil in skillet over medium heat, add chicken in a single layer and cook until browned (2-3 min. per side). Transfer to a plate

Add onion and garlic to pan and cook until onion is softened (about 5 min.) Add seasoning and cook until fragrant (30 sec.) Add wine and increase to high, stirring to scrape up bits until wine is decreased by half (1-2 min). Add broth, sausage, beans and chicken; bring to a boil. Reduce heat and simmer until chicken is cooked through (about 5 min.) Top with parsley and serve with buttered bread.

For spicy sauce enthusiasts, I highly recommend a bit of Sriracha over the top....So good!