I haven’t experimented too much with cassoulet’s, but it’s good comfort Fall & Winter food and I’m all about getting more of that into us. A cassoulet is a rich, slow-cooked casserole originating in the south of France, containing any kind of meat and layering it with beans.
This simplified version is made in the slowcooker and is delicious apres ski, fireside, after a building snowmen, snowshoeing, an afternoon skate or a walk in the crisp Fall leaves. This dish warms your soul.
- 3-4 pieces chicken thigh/leg combo or 2-3 lbs bone in thighs
- 1 small leek thinly sliced
- 2 cloves garlic minced
- 2-3 tbsp chopped fresh parsley
- salt & pepper
- 1 19 oz can small navy beans drained
- 1/2 lb smoked sausage links cut into 1/2-inch slices
- 1/4 cup dry white wine
- In a pan over medium high heat, add some oil. Season chicken with salt and pepper and add chicken to hot pan. Brown on each side and then place in slowcooker.
- On top of chicken place leek, garlic, parsley, and another sprinkle of salt and pepper. Top with beans and sausage. Add wine. Cover and cook on low for 6 hours (give or take) until chicken is tender.