Cassoulet w/Chicken Thighs & Bacon
Rancho Gordo Cassoulet Beans
Aren’t they pretty.
I started with a recipe from @robert by David Lebovitz (Haricots Tarbais). Substituted ham bone, carrots & cloves with what was on hand; Niman Ranch bacon, bag of kale salad w/julienne carrots & ground clove. Hey @Emglow101. I took a walk on the wild side and added extra bay leaves and garlic cloves.
This was a perfect recipe and we enjoyed it as is; really clear & incredibly delicious. But I wanted to take it a step further and try real cassoulet.
Enter recipe #2:
This recipe entails a third step of putting it in the oven to build a thick crust with the velvety soup underneath. This is where you learn cassoulet is not as simple as it seems. I pan fried bone-in, skin on, chicken thighs, left them overnight in their own gelatinous schmaltz (jiffy confit?), then braised them in the beans, pulled meat off bones, returned to pot and put in oven.
The problem was, I cooked everything too long on top of the stove. Result: They couldn’t stay in the oven long enough to form a thick crust without overcooking beans. Plus I poured off too much liquid before oven.
Still, this was so delicious. I’ll do better next time.
Served w/kale salad & a mustard vinaigrette to cut the savory.