Cassoulet Recipe | It's Only Food w/ Chef John Politte

white beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and quicker to cook.

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground meat

Turkey sausage reduces fat while maintaining flavor.

pork

🥗Healthier: chicken

💰Cheaper: pork shoulder

Chicken is leaner and more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and cost-effective.

Start by cooking 5 pieces of thick cut bacon in a pan over medium-high heat until it's just starting to cook, not crispy.

Remove the bacon from the pan, leaving the rendered fat.

Add 2 chicken thighs (skin side down) and 2 Italian sausages to the pan to brown on both sides.

Remove the chicken and sausages from the pan once browned.

Add diced onion and minced garlic to the pan, sauté until the onion is translucent and fragrant.

Stir in the can of diced tomatoes with juice and the navy beans with their brine.

Add the cooked bacon back into the mixture along with fresh thyme, salt, and pepper.

Bring the mixture to a boil, then reduce to a simmer and cover, cooking for 25-30 minutes.

While the mixture simmers, prepare the topping by mixing 2 cups of Panko bread crumbs with the remaining olive oil, salt, and pepper.

After 25-30 minutes, check that the chicken and sausage are cooked through and remove the thyme sprig and bay leaf from the pot.

Transfer portions of the mixture into baking dishes, topping generously with the prepared Panko bread crumbs.

Place the baking dishes on a sheet tray and broil in the oven until the breadcrumbs are browned.

Serve and enjoy the cassoulet.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens