Quick Cassoulet I

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File:Quick Cassoulet.jpg
Quick Cassoulet

Vive la France! Real bistro cooking - quick and tasty. This one comes from the Canadian Bean Council via Vicki Gabereau's CBC radio program. (On occasion, I have been known to double both the wine and the beans ... heck, I ALWAYS do it!)



  1. In a large, lidded stovetop casserole, heat the oil over medium-high heat.
  2. Brown the chicken, and remove.
  3. Brown the sausage.
  4. Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
  5. Drain off the fat.
  6. Stir in the wine, bay leaf, thyme and pepper.
  7. Cover and simmer over low heat for 15 – 20 minutes, or until the chicken is no longer pink.
  8. Stir in the beans and heat through.
  9. Sprinkle parsley on top.


  1. Instead of dry red wine, you can substitute ½ cup of chicken broth and 1 tbsp of red wine vinegar.