Cassoulet with Pork and Chicken
⏳ Time
3 hours
🥕 Ingredients
15
🍽️ Servings
6
Description
Cassoulet with Pork and Chicken
Ingredients
- Hunter's Sausages - 3.5 oz
- Onion - 2 pieces
- Skin-On Chicken Breasts - 7.1 oz
- Garlic - 4 cloves
- Tomatoes - 7.1 oz
- White Beans - 7.1 oz
- Dried Chamomile - to taste
- Ground clove - 2 pieces
- Dried Chamomile - to taste
- Fresh basil leaves - to taste
- Bay leaf - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Cake crumbs - 1.8 oz
- Pork Blood - 14.1 oz
Step by Step guide
Step 1
Soak the beans in a large amount of cold water for at least 8 hours.
Step 2
Cut the pork into medium-sized cubes and place it in a skillet to fry until the fat renders. Add the chopped hunter sausages. Season with salt and pepper, and fry until golden brown, then add water and simmer for one hour.
Step 3
Chop the onion coarsely, as it will be stewed for a long time anyway. Crush the garlic with a knife. Add them to the meat and sauté briefly.
Step 4
Chop the tomatoes as you like and add them to the meat with the onion and garlic.
Step 5
Cut the chicken breast (duck is better, but it wasn't available) into cubes and add everything to the same skillet.
Step 6
Add thyme, marjoram, and basil.
Step 7
Rinse the beans under running water, drain them, and add to the skillet. Simmer for another hour. If necessary, add more water. The cassoulet should be somewhat liquid.
Step 8
Transfer the stew to a pot and place it in a preheated oven at 320°F for another hour, sprinkling breadcrumbs on top. Puncture the crust that forms after half an hour.
Step 9
Remove from the oven and enjoy the spirit of good old France.
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