Ina Garten Cassoulet Recipe
If you love hearty, comforting meals, the Ina Garten Cassoulet Recipe is perfect. This dish is rich, full of flavor and satisfying.
Ingredients
- 1 pound dried white beans soaked overnight
- 1 pound chicken thighs skin-on
- 1 pound pork sausages
- 4 slices bacon chopped
- 1 large onion chopped
- 3 carrots chopped
- 4 garlic cloves minced
- 2 cups chicken stock
- 1 can 14 oz diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- 1/4 cup fresh parsley chopped
- 1 cup breadcrumbs for topping
Instructions
Preheat Oven
- Set oven to 350°F (175°C) to prepare for baking the cassoulet later.
Cook the Bacon
- In a Dutch oven, cook chopped bacon until crisp. Remove and set aside, keep drippings.
Brown the Sausage
- Add sausages to the pot. Brown on all sides for flavor. Remove and set aside.
Brown Chicken Thighs
- Season chicken with salt and pepper. Brown in same pot. Remove and set aside.
Cook Vegetables
- Add onion, carrots, and garlic. Cook until soft and fragrant, about 5–6 minutes.
Add Beans and Liquids
- Drain soaked beans. Add beans, diced tomatoes, tomato paste, and chicken stock to pot.
Season the Cassoulet
- Add thyme, bay leaf, salt and pepper. Stir gently to mix all ingredients.
Layer Meats
- Return chicken, sausage and bacon to the pot. Press down lightly into the bean mixture.
Bake the Cassoulet
- Cover with lid and bake in preheated oven 1 hour. Check occasionally, stir gently.
Add Breadcrumb Topping
- Sprinkle breadcrumbs on top. Bake uncovered 15–20 minutes until golden and crispy.
Garnish and Serve
- Remove bay leaf. Sprinkle fresh parsley on top. Serve hot with a side of bread.
Notes
- Soak beans overnight for faster cooking and better texture.
- Use skin-on chicken thighs for extra flavor and moisture.
- Don’t skip browning the meats; it adds deep flavor.
- Add a splash of white wine for richness.
- Use fresh herbs to enhance taste and aroma.