On Line Cookbook

Easy Cassoulet

Recipe Information
A hearty and satisfying dish of beans, chicken and sausage in a tomato based stew

D. Lishus

Serves/Makes:6 or more

  • 1 lb (.5 kg). (2 cups) dried white beans - you can also use northern, flageolet or cannellini
  • 2 whole chicken breasts, split into halves
  • 1 tbsp (15 ml). oil
  • 4 smoked pork sausages
  • 2 large onions, peeled and finely chopped
  • 2 large cloves garlic, peeled and minced
  • 3 carrots, chopped
  • 1 bouquet garni
  • 1 14.5 oz (406 grm). can peeled and chopped tomatoes, drained
  • 3/4 cup (175 ml) dry white wine
  • 3/4 cup (175 ml) chicken broth
  • 1/2 tsp (2 ml) dried thyme
  • salt and black pepper to taste
  • 2 tbsp (30 ml). parsley, finely chopped for garnish
  • Wash, sort and soak the beans; drain and rinse the soaked beans.
  • In a 4 quarts (3775 ml) or larger pressure cooker, cover the beans with water and bring to boil.
  • Close lid and bring to the second red ring over high heat.
  • Adjust heat to stabilize pressure at the second red ring; cook for 6 to 8 minutes.
  • Remove from the heat source and leave to cool and release pressure naturally.
  • In a 2 quarts (1900 ml) or larger pressure cooker, brown chicken on all sides.
  • Close lid and bring pressure to the second red ring over high heat.
  • Adjust heat to stabalize pressure at the second red ring.
  • Cook for 6 minutes; remove from the heat source and use touch release method.
  • Remove chicken and set aside to cool.
  • In a large saute pan, brown sausage and set aside, reserving the drippings.
  • Saute onions, carrots, thyme and garlic until soft and golden in the drippings.
  • Add tomatoes, parsley, wine, broth and some salt and pepper.
  • Simmer for 5 to 10 minutes over medium-high heat to reduce and thicken sauce.
  • Cut up the chicken and slice the sausages.
  • Place the meats and beans in a 3 quarts (2850 ml) to 4 quarts (3775 ml) casserole.
  • Add tomato mixture and mix well.
  • Bake at 350 degrees (175 C.) for 30 minutes to intensify flavors.
  • Serve in bowls, garnishing with parsley.
Worth the effort and makes perfect leftovers - reheats beautifully.