Mountain Cassoulet - French cuisine with Montana style скачать в хорошем качестве

Mountain Cassoulet - French cuisine with Montana style

Cassoulet is a rich slow-cooked French casserole dish meat (typically pork sausage and mutton) and white beans. From what I hear, you could buy cassoulet in cans and jars in grocery stores over in France. The cheaper ones contain mostly beans and tomato sauce and bacon, as you might have already guessed, and the more expensive ones are cooked with goose fat and include lamb, Toulouse sausages, goose, and duck. Today, we’re cooking the Haute version of Cassoulet that requires smoked and roasted meats and aromatic vegetables. This is another comfort food, so break out your biggest pot and pour yourself a glass of wine or beer, and don’t even get tempted with shortcuts. There are a lot of steps involved, but it’s totally doable. Cassoulet is never served with any accompaniments. I mean, this satisfying dish already has everything in it. What could we possibly accessorize it with? You could try a simple tossed salad, but that’s about it. Full recipe with images at https://www.thetasteofmontana.com/rec... INGREDIENTS: • 1 lb. Homewrecker garlic-blue cheese sausages • 1 smoked pork shank, cubed • 2 strips bacon, cut into 1-inch pieces • 4 bone-in skin-on chicken thighs • 2 tbsp butter • 1 medium yellow onion, chopped • 2 small carrots, chopped (unpeeled) • 1 stalk celery, chopped • 1 tbsp Herbes de Provence • 1 29-ounce can cannellini beans, drained • 4 cups chicken stock • 3 garlic cloves, minced • 2 cups bread crumbs INSTRUCTIONS: 1. Preheat the oven to 350ºF 2. In a Dutch oven at medium-high, cook the bacon until just starting to crisp and then remove the pieces. 3. Add the sausages and brown them. Remove from pan to a plate and set aside. 4. Place the chicken thighs skin down in the bottom of the pan, cooking for 8 minutes. Turn the chicken thighs over and cook for an additional 3 minutes. Remove from pan to a plate and set aside. Reserve 2 tablespoons of the pan fat (leave it in the pan) and discard the remaining fat. 5. Add the onions and sauté until translucent. Add the carrots, celery, and garlic, and cook until softened. 6. Mix together the vegetables and cannellini beans in a casserole dish. spread this out evenly across the bottom. 7. Place all the meats on top of the beans and vegetables. Pour chicken stock on top of everything. Melt the butter and in a small bowl combine with the bread crumbs. Sprinkle it evenly over the stew. 8. Bake for 1 and half hours, periodically pressing the bread crumbs into the stew which will help thicken it. 9. Place the stew underneath the broiler to slightly brown the top crumbs and remove it from the oven. 10. Allow to sit for a few minutes, then serve and enjoy! #recipe #cassoulet #cooking