Meat dishes

Classic French cassoulet

Cassule is a traditional dish on the French table – something between a thick soup, a stew or even a casserole with vegetables and meat. The main secret is in long, slow cooking. However, you will only need to spend about 1 hour on cooking (the rest of the time you need to intervene minimally). Try it recipe for classic French cassoulet – and you won’t regret it.

Classic French cassoulet – ingredients

  • unsalted chicken broth – 1 l.
  • chicken thighs and drumsticks – 6-8 pcs.
  • sausages for frying – 450-500 g.
  • peritoneum – 200-250 g.
  • beans (dry) – 450-500 g.
  • gelatin (without taste) – 20 g.
  • onion – 1 pcs.
  • carrots – 1 pcs.
  • celery – 2 stalks.
  • garlic – 1 head.
  • parsley – 4-5 sprigs.
  • bay leaf – 2 pcs.
  • cloves – 6 pcs.
  • salt, ground black pepper – to taste.
  • olіya

Classic French cassoulet – preparation

Pour three liters of water over the beans and add 3 tablespoons of salt. Leave overnight at room temperature. Then drain the water.

Prepare the rest of the ingredients. Pour gelatin into the broth. Fry lard, cut into cubes with a side of 2 cm, over high heat in fat. Duck fat is ideal, but it can be lard or even oil, or you can do without fat at all, if the belly is fat enough. Fry until lard turns golden brown. Set the bowl aside.

Season the chicken pieces with pepper (do not add salt) and place them on the pan, skin side down. It may not be shanks and thighs, but 4 whole quarters. Fry for 6-8 minutes without moving the meat, then turn and fry on the other side – about 3 minutes longer. Then put the chicken in the fried lard.

Place the sausages on the pan and fry, turning occasionally, until they are browned on both sides. Transfer them to other meat – chicken and lard. Remove excess fat from the pan, leaving 2 tablespoons.

In a heavy-bottomed pan, fry the onion until it becomes transparent, but not yet starting to darken (about 4 minutes should be enough). Add the dry beans, carrots (cut them into 3 large pieces), celery (also large pieces), garlic, parsley, bay leaves, cloves, and the broth-gelatin mixture.

Bring it all to a boil over high heat, then reduce it to low and cover. You need to cook for about 45 minutes – until the beans are almost ready, but do not have time to boil.

Remove the carrots, celery, sprigs of parsley, bay leaf for cloves. Add all the meat to the pot and mix. The chicken should be skin side up.

Place in the oven, uncovered, to form a crust (up to 2 hours), periodically adding water, carefully pouring it down the side of the pan. It is necessary that the beans are always barely covered with liquid.

Disrupt the integrity of the crust with a spoon and gently shake the pan so that the ingredients move a little more. Continue to repeat this every 30 minutes for the next 4 hours. As a result, after 5-6 hours of cooking, the crust should be dark brown and dense. The dish should be served immediately. Bon appetit!

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