Sausage and Chicken Cassoulet
Inspired by the traditional French dish, this Sausage and Chicken Cassoulet is rich, hearty and perfect for cold winter days. It can be a labor of love, but – believe me – it is so worth it!
(This post is sponsored by Pomì.)
The last few weeks has been a little chaotic. I don’t know if it’s the holiday season or the fact that I’ve been a little under the weather and not feeling like doing much, let alone cook…
Tim, being the supportive husband that he is, keeps saying it’s okay. That it’s the holiday season and it’s not a big deal if we spend all our money on take out food!
However, I know he says this just to make me feel better, since he is a big homemade food lover. So I forced myself out of bed rest and made him drive me to the grocery store to get ingredients for a special meal. How special? French special, and made with everything he likes: sausage, chicken, beans and lots of love! ❤️
The chosen dish, a Sausage and Chicken Cassoulet, is a spin off of the French Cassoulet, a rich slow cooked casserole stew that is usually made with different parts of pork and duck confit.
The cassoulet originated in the south of France (province of Languedoc) and is named after its traditional cooking vessel, the cassole: a deep and round earthenware pot with slanting sides.
*MAJOR FOOD NERD ALERT* – Rumor has it that the first cassoulet originated in the city of Castelnaudary, which was under siege by the British during the Hundred Years War. The townspeople contributed with whatever ingredients they had on hand to make a large stew to nourish and give strength to their defenders. Apparently, the cassoulet was so fortifying that the soldiers easily dispelled the invaders, saving the city from occupation. ?
Now, obviously this is probably a romanticized version of the origins of the dish, and nobody can testify to its veracity. But you guys know how much I love a good old food tale, don’t you? ?
Since the cassoulet’s composition is based on availability, you will find several different versions depending on the town. And each one believes they make the true cassoulet!
Well, my version might be a little far from the classics, but it is delicious nonetheless and way more accessible. I used bacon, pork sausage, chicken thighs and canellini beans (although you should definitely go for Tarbais beans, if you can find it!). Ingredients that you can find at any grocery store or that you might already have in your pantry!
Many versions don’t ask for tomatoes, but I just can’t resist adding some Pomì chopped tomatoes to make my Sausage and Chicken Cassoulet even more hearty and comforting.
Pomì is one of my favorite packaged tomato brands and has become a staple and a trusted brand for all of those who seek premium quality Italian tomatoes that are conveniently sealed in a BPA-free, stay-fresh package.
Nothing beats having fresh product that is ready to use anytime you want to add the fresh taste of Italian tomatoes to all your favorite recipes, especially in the winter when it’s so hard to find good, fresh tomatoes.
If you’re a cassoulet connoisseur, you will notice that I left the famous breadcrumb crust out in the pictures above. Well, I do enjoy adding it to my cassoulet, but I left it out this time so the pictures would look nicer! However, you will find it suggested on the recipe below.
I hope you guys enjoy this. And if you’ve been having a tough time this holiday season, this Sausage and Chicken Cassoulet will definitely bring you comfort and warm your soul! ☺️
For the beans:
- 1 pound dried white beans (Tarbais, canellini or northern), soaked overnight
- 3 carrots, peeled and cut into chunks
- 4 cloves of garlic, peeled
- 1 large onion, peeled
- 15 cloves
- 1 smoked ham hock
- Bouquet garni (suggestion: rosemary, thyme, bay leaves)
- 8 cups water
For the cassoulet:
- 1 pound bacon, diced
- 4-6 links (about 1 pound) andouille sausage
- 4 bone-in skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup Pomì chopped tomatoes
- 1/2 cup dry white wine
Breadcrumb topping (optional)
- 2 cups breadcrumbs
- 1/3 cup chopped parsley
- Salt and freshly ground pepper