Hairy Bikers Cassoulet is a savory French dish made with Italian pork sausages, chicken breasts, onions, carrots, leeks, white wine, cannellini beans, and aromatic spices. It serves 6, takes approximately 2 hours to prepare, and is slow-cooked in the oven for a rich and flavorful outcome.
More Hairy Bikers Recipe:
🧡 Why You’ll Love This Cassoulet Recipe:
- Hearty Comfort: It’s a hearty and comforting dish, perfect for satisfying your cravings.
- Rich Flavors: The combination of sausages, chicken, and aromatic herbs creates rich and complex flavors.
- Easy Preparation: Simple steps make it accessible for home cooks.
- Family-Friendly: It serves a crowd, making it ideal for family gatherings or leftovers.
- Slow-Cooked Goodness: Slow-cooking in the oven allows flavors to meld for a delicious outcome.
- French Comfort: Experience the comfort of a classic French dish in your own kitchen.
- Satisfying Portions: Generous portions ensure everyone leaves the table content.
âť“ What Is Hairy Bikers Cassoulet Recipe?
Hairy Bikers Cassoulet is a French-inspired dish featuring Italian sausages, chicken, onions, carrots, leeks, white wine, cannellini beans, and aromatic spices. It’s slow-cooked in the oven for two hours, resulting in a hearty and flavorful meal, garnished with parsley.
🥩 Hairy Bikers 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 Hairy Bikers Cassoulet
- Warm the oven up to 325℉.
- Brown the sausages whole in a Dutch oven or a sauce pan with a thick bottom. I like them smaller, so I cut them into dice. Once they’re brown, take them out.
- Following, put the chicken breasts in the Dutch oven. Season with salt and pepper. Cook until the chicken is no longer pink and is fully cooked. Take it out and set it aside.
- In the sausage fat that is left over, add the onion, carrot, and leeks. Cook for about 4 minutes, or until the vegetables are soft. After that, add the garlic and onions and cook for one more minute.
- To clean the pot, add the white wine and scrape up any brown bits on the bottom.
- Put the meat back in the pot and add the beans, spices, water, and seasonings.
- Turn the heat up to low, cover, and put the pan in the oven for two hours. Add parsley on top and serve.
đź’ Recipe Tips:
- Chicken Seasoning: Season the chicken breasts with salt and pepper before cooking for added flavor.
- Vegetable Medley: Sauté the onion, carrot, and leeks until they are soft and add a wonderful depth of flavor to the dish.
- Deglaze with Wine: When adding white wine, use it to scrape up any browned bits from the bottom of the pot; this enhances the taste.
- Simmer in the Oven: The slow cooking process in the oven at 325℉ for two hours allows the flavors to meld and the dish to develop its rich taste.
- Garnish with Parsley: Sprinkle chopped parsley on top before serving for a fresh and vibrant touch.
🥗 What To Serve Cassoulet?
Cassoulet pairs wonderfully with crusty bread or baguette for dipping a fresh green salad with vinaigrette adds a refreshing contrast don’t forget a glass of white wine or a robust red to complement the rich flavors.
🎚 How To Store Leftovers Cassoulet?
- Refrigerator: Transfer the remaining leftovers Cassoulet into an airtight container and refrigerate it consume within 3-4 days.
- Freezer: If you have a larger batch, portion Leftovers Cassoulet into airtight freezer-safe containers freeze for up to 3 months for longer-term storage.
🥵 How To Reheat Leftovers Cassoulet?
- Oven: Turn the oven on high heat (400°F) then spread Leftovers Cassoulet on a baking pan and heat for 3 to 5 minutes, or until hot.
- Microwave: Arrange Leftovers Cassoulet on a microwave-safe plate and heat for 10 seconds at a time until heated.
- Air Fryer: Set the oven temperature to 350°C then fill the air fryer basket with Leftovers Cassoulet and heat for 1 to 2 minutes.
FAQ’S
What Types of Meat Can Be Used in Cassoulet?
Cassoulet traditionally includes a variety of meats such as duck confit, pork shoulder, pork sausages, and sometimes mutton. The choice of meat can vary based on regional preferences or personal taste.
How Long Does It Take to Make Cassoulet?
Traditional cassoulet can take anywhere from a few hours to a couple of days to prepare, depending on the ingredients used and whether you’re making components like duck confit from scratch.
What Are the Best Beans for Cassoulet?
The traditional bean choice for cassoulet is the Tarbais bean, known for its thin skin and creamy texture, Great Northern, navy, or cannellini beans are excellent substitutes that are more widely available.
Is Cassoulet Healthy?
While cassoulet is rich in proteins and fiber from the beans and meats, it is also high in fat and calories. Enjoying it in moderation as part of a balanced diet is key.
Try More Hairy Bikers Recipe:
- Hairy Bikers Beef Bourguignon Slow Cooker
- Hairy Bikers Chicken Chasseur
- Hairy Bikers Chicken Casserole Slow Cooker
Hairy Bikers Cassoulet Nutrition Fact
Amount Per Serving
- Calories 480
- Total Fat 8.6g
- Saturated Fat 0.7g
- Trans Fat 0.2g
- Cholesterol 0mg
- Sodium 501mg
- Potassium 641.8mg
- Total Carbohydrates 23g
- Dietary Fiber 2.2g
- Sugars 1.7g
- Protein 2.7g
Hairy Bikers Cassoulet
Description
Hairy Bikers Cassoulet is a savory French dish made with Italian pork sausages, chicken breasts, onions, carrots, leeks, white wine, cannellini beans, and aromatic spices. It serves 6, takes approximately 2 hours to prepare, and is slow-cooked in the oven for a rich and flavorful outcome.
Ingredients
Instructions
- Warm the oven up to 325℉.
- Brown the sausages whole in a Dutch oven or a sauce pan with a thick bottom. I like them smaller, so I cut them into dice. Once they’re brown, take them out.
- Following, put the chicken breasts in the Dutch oven. Season with salt and pepper. Cook until the chicken is no longer pink and is fully cooked. Take it out and set it aside.
- In the sausage fat that is left over, add the onion, carrot, and leeks. Cook for about 4 minutes, or until the vegetables are soft. After that, add the garlic and onions and cook for one more minute.
- To clean the pot, add the white wine and scrape up any brown bits on the bottom.
- Put the meat back in the pot and add the beans, spices, water, and seasonings.
- Turn the heat up to low, cover, and put the pan in the oven for two hours. Add parsley on top and serve.
Notes
- Chicken Seasoning: Season the chicken breasts with salt and pepper before cooking for added flavor.
- Vegetable Medley: Sauté the onion, carrot, and leeks until they are soft and add a wonderful depth of flavor to the dish.
- Deglaze with Wine: When adding white wine, use it to scrape up any browned bits from the bottom of the pot; this enhances the taste.
- Simmer in the Oven: The slow cooking process in the oven at 325℉ for two hours allows the flavors to meld and the dish to develop its rich taste.
- Simmer in the Oven: The slow cooking process in the oven at 325℉ for two hours allows the flavors to meld and the dish to develop its rich taste.