{"id":7402,"date":"2021-01-07T11:22:18","date_gmt":"2021-01-07T16:22:18","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7402"},"modified":"2022-01-29T22:06:04","modified_gmt":"2022-01-30T03:06:04","slug":"cassoulet","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=cassoulet","title":{"rendered":"Cassoulet"},"content":{"rendered":"

This is a winter family favourite, easy to make ahead and reheat and or transport. It is my version of a typical “Plat toulousain” (from Toulouse in the south of France). The original has a bread crumb crust on top and takes forever to make. I suggest using a big enamelled cast iron pot for this recipe.<\/h2>\n

Ingredients<\/h3>\n
\n
6<\/span> <\/span> Bacon slices<\/span><\/div>\n
6<\/span> <\/span> Chicken pieces (or turkey, or duck, or goose)<\/span><\/div>\n
6<\/span> <\/span> Italian sausages (mild or hot, depending on your taste)<\/span><\/div>\n
1<\/span> <\/span> Spanish onion, sliced<\/span><\/div>\n
1<\/span> <\/span> Large garlic clove, chopped<\/span><\/div>\n
½<\/span> cup<\/span> Chopped parsley<\/span><\/div>\n
1<\/span> fl oz<\/span> Dry white wine<\/span><\/div>\n
14<\/span> oz<\/span> Canned tomato sauce<\/span><\/div>\n
3<\/span> <\/span> Cans white beans, drained<\/span><\/div>\n
Salt and pepper to taste<\/span><\/div>\n
1<\/span> <\/span> Bay leaf<\/span><\/div>\n
Butter (If needed)<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

Cut the bacon slices in 4, and cook, on medium high heat, until crisp.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Remove bacon pieces and set aside.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Brown the chicken pieces and the sausages in the bacon fat, on medium high heat for 10 to 15 minutes, turning the pieces often to brown them on all sides.
\nRemove from pan and reserve.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Saut\u00e9 the onions, garlic and parsley in the same pan for 5 minutes (add some butter if necessary) on high heat.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Then add the tomato sauce, the wine, salt and pepper and bring to a boil on high heat.
\nReturn chicken and sausages to pan, add beans.
\nReduce to medium heat cover and cook for 45 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
\n

Five minutes before the end add bacon pieces.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":7807,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[58],"class_list":["post-7402","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-main-courses"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7402","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7402"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/media\/7807"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7402"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7402"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}