Cassoulet

Name: Cassoulet
Total time: 10800 s
Yield: 6 servings
Cuisine: American
Ingredients: 8 oz pork belly, cubed; 4 skin-on chicken legs, thigh and leg separated; 1 lb sausage (4-5 links); 2 Tbsp duck fat; 1 lb beans, soaked 24 hours; 1 onion, diced; 2 carrots, cut in 3" sticks; 2 celery stalks, cut in 3" sticks; 9-10 garlic cloves, whole; 6 cloves; 2 bay leaves; 1/4 cup parsley (handful); 1 qt chicken stock; 3 (1/4 oz) packets gelatin; salt and pepper

Lance Wilson @lance_wilson

Nyack, NY

A hearty french bean and meat stew adapted from Kenji Lopez at Serious Eats

Lance Wilson @lance_wilson

Nyack, NY

A hearty french bean and meat stew adapted from Kenji Lopez at Serious Eats

Saved

Ingredients

180 mins

6 servings

8 ozpork belly, cubed
4skin-on chicken legs, thigh and leg separated
1 lbsausage (4-5 links)
2 Tbspduck fat
1 lbbeans, soaked 24 hours
1onion, diced
2carrots, cut in 3" sticks
2celery stalks, cut in 3" sticks
9-10garlic cloves, whole
6cloves
2bay leaves
1/4 cupparsley (handful)
1 qtchicken stock
3 (1/4 oz)packets gelatin
salt and pepper

Saved

Steps

180 mins

1

Preheat oven to 300 F.
2

In a dutch oven, melt the duck fat over high heat.
3

Hydrate the gelatin in the stock, by sprinkling the dry gelatin over the stock and letting it sit.
4

Season the chicken and pork belly with salt and lots of black pepper.
If you can't find pork belly, you can use salt pork, but omit the salt from the recipe.
5

Brown the pork belly, and remove from dutch oven.
6

Brown the chicken and remove from dutch oven.
7

Brown the sausage links and any spare chicken that didn't fit into the pot with the original chicken, and remove from the dutch oven.
8

Add the veggies, cloves, and bay leaves, scraping the fond from the bottom of the pan. Sauté until onions are translucent.
9

Add the stock/gelatin, parsley, and the beans. Stir to distribute and transfer the dutch oven to the oven with the lid ajar and cook for 40 min.
10

Remove the carrot, celery, bay, and cloves from the dutch oven.
11

Add the reserved meat to the dutch oven arranging the chicken so that it's skin side up. Add water, if needed, to cover the beans.
12

Return the dutch oven to the oven and continue to cook, with the lid ajar for 2 more hours. Check the cassoulet occasionally to make sure there is enough liquid to cover beans. If needed, add water.
13

Plate with a garnish of parsley.