Ina Garten’s Cassoulet is made with Italian pork sausages, chicken breasts, onion, carrot, leek, shallots, garlic, white wine, cannellini beans, rosemary, herbes de Provence, water, salt, pepper, and parsley for garnish, and is ready in 2 hours and 40 minutes!
Try More Ina Garten Recipes:
? Why You’ll Love This Cassoulet Recipe:
- Rich flavors from Italian sausages and chicken.
- An aromatic blend of herbs and vegetables.
- Easy one-pot preparation.
- Perfect for cozy family dinners or entertaining guests.
❓ What Is Ina Garten’s Cassoulet Recipe?
Ina Garten’s Cassoulet is a tasty stew that features Italian pork sausages, chicken breasts, onion, carrot, leek, shallots, garlic, cannellini beans, rosemary, herbes de Provence, water, salt, and pepper, cooked in white wine for depth of flavor.
? Ina Garten Cassoulet Ingredients
- 4 links Italian pork sausages (or similar, whole or cut into smaller pieces)
- 1 pound chicken breasts (boneless and skinless, cut into bite-size pieces)
- ½ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 large onion (chopped)
- 1 medium carrot (chopped)
- 1 leek (chopped (white and green part))
- ½ cup white wine (such as a sauvignon blanc or pinot grigio)
- 2 small shallots (chopped)
- 4 cloves garlic (minced)
- 19 ounce cannellini beans ((1 can), drained)
- 1 teaspoon rosemary (dried)
- ½ teaspoon herbes de Provence
- 1½ cup water
- 2 tablespoon parsley (for garnish)
? How To Make Ina Garten Cassoulet
- Set the oven temperature to 325℉.
- Brown the sausages whole in a Dutch oven or a heavy-bottomed saucepan. chop them into smaller pieces if you like. When browned, take them out.
- Put the chicken breasts in the Dutch oven, sprinkle with pepper and salt, and cook until the chicken is cooked through and no longer pink. Take out and put aside.
- Cook the onion, carrot, and leeks for around 4 minutes in the remaining sausage fat. Sauté the shallots and garlic for another minute after adding them.
- Deglaze the pan with the white wine, making sure to scrape the bottom for any brown bits.
- Season with salt and pepper and return the protein to the pot with the beans and herbs. Lower heat to a simmer, cover, and bake for 2 hours.
- Put some parsley on top and serve.
? Recipe Tips
- Use good quality sausages for authentic taste.
- Don’t skip deglazing the pan with white wine for added flavor.
- Adjust seasoning according to taste preferences.
- For a richer flavor, consider using homemade chicken stock instead of water.
? What To Serve With Cassoulet?
Serve Cassoulet with crusty French bread, green salad with citrus vinaigrette, roasted root vegetables, cornbread, pickled vegetables, and garlic mashed potatoes.
? How To Store Leftovers Cassoulet?
- In The Fridge: Preserve leftover cassoulet in a tightly seled container for up to 4 days.
- In The Freezer: Freeze leftover cassoulet in a freezer-safe container for up to 3 months.
? How To Reheat Leftovers Cassoulet?
- Oven: Reheat leftover cassoulet in a covered oven-safe dish at 325°F for 45 minutes until heated through.
- Stove: Gently reheat leftover cassoulet in the pot over low heat for about 20-30 minutes, stirring occasionally.
- Microwave: Heat leftover cassoulet microwave-safe dish on medium heat for 2 minutes, stirring in between, until heated evenly.
FAQs
What is the best kind of legumes used for cooking cassoulet?
Cannellini beans are the best choice for cassoulet due to their creamy texture and ability to absorb flavors effectively.
What is the texture of cassoulet?
Cassoulet has a hearty texture, akin to a thick stew, with tender meat, creamy beans, and a rich, flavorful sauce.
What is the difference between cassoulet and cassolette?
Cassoulet is a hearty stew from southwest France with meats and beans, while cassolette typically refers to smaller dishes or servings.
How do you thicken cassoulet?
To thicken cassoulet, you can occasionally press breadcrumbs into the dish while it cooks, aiding in absorption and creating texture.
Try More Ina Garten Recipe:
Ina Garten Cassoulet Nutrition Facts
Amount Per Serving
- Calories 489
- Total Fat 30g
- Saturated Fat 9.9g
- Trans Fat 0.1
- Cholesterol 83mg
- Sodium 762mg
- Potassium 604.1mg
- Total Carbohydrates 27g
- Dietary Fiber 3.6g
- Sugars 4.5g
- Protein 25g
Ina Garten Cassoulet Recipe
Description
Ina Garten’s Cassoulet is made with Italian pork sausages, chicken breasts, onion, carrot, leek, shallots, garlic, white wine, cannellini beans, rosemary, herbes de Provence, water, salt, pepper, and parsley for garnish, and is ready in 2 hours and 40 minutes!
Ingredients
Instructions
- Set the oven temperature to 325℉.
- Brown the sausages whole in a Dutch oven or a heavy-bottomed saucepan. chop them into smaller pieces if you like. When browned, take them out.
- Put the chicken breasts in the Dutch oven, sprinkle with pepper and salt, and cook until the chicken is cooked through and no longer pink. Take out and put aside.
- Cook the onion, carrot, and leeks for around 4 minutes in the remaining sausage fat. Sauté the shallots and garlic for another minute after adding them.
- Deglaze the pan with the white wine, making sure to scrape the bottom for any brown bits.
- Season with salt and pepper and return the protein to the pot with the beans and herbs. Lower heat to a simmer, cover, and bake for 2 hours.
- Put some parsley on top and serve.
Notes
- Use good quality sausages for authentic taste.
Don’t skip deglazing the pan with white wine for added flavor.
Adjust seasoning according to taste preferences.
For a richer flavor, consider using homemade chicken stock instead of water.