Just finished the Cassoulet , OMG so easy and so wonderful.,

B

brooksie

Well-known member
You all have been raving about how good it was, had to try. My husband had it for lunch and dinner. Said he couldn't stand smelling it all day and not trying it. Thanks so much for posting. Of course if it came from you it had to be great! Thanks Cathy.

 
It's in Favorites but I will post it here REC Mabel Hoffman's Slow-Cooker Cassoulet

My tweaks are included here so it is not "pure" Mabel Hoffman but it is close.

SLOW-COOKER CASSOULET
serves 6

1 chicken fryer, cut up (please use chicken with bones instead of boneless, skinless- the flavor is worth the hassle) about 4 lbs
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
3 heaping Tbsp parsley, chopped
1/2 tsp salt
1/2 tsp pepper
2-15 oz cans Cannellini beans (white kidney beans), drained
1 lb Polish sausage or smoked sausage, sliced 1/2" thick
1/4 c dry white wine (I use dry Vermouth)

Place chicken in the slow cooker and sprinkle evenly with onion, garlic, parsley, salt, and pepper. Spoon beans and sausage on top. Pour on the wine, cover and cook on LOW 6 hours. Serve with small new potatoes or mashed potatoes.

 
that's it Cathy, I just asked a friend if I could borrow her crock pot so I can try this smileys/smile.gif

 
wasn't there another recipe for one with the pork and kraut, like a chouc... however that's ....

spelled. the one with duck and pork and sausage, etc. I know Richard made the classic version but I was sure I saw one for a crock pot.

if not, it might be fun to create one smileys/smile.gif

 
The chicken and sausage give off lots of broth during the slow cooking time. I had to add more

liquid when I made this using a leftover roasted chicken. It was still good.

 
Thanks. I am making it right now.I browned the chicken and deglazed the pan

with the wine.Sure is easy.

 
Naturally I had to gussy up the original recipe some! smileys/wink.gif)

I followed the directions except that I added a tablespoon of duck fat and two 2"-squares of applewood-smoked bacon rind. They added quite a depth of flavor. I ama saving my duck confit for a cassoulet with fava beans courtesy of Paula Wolfert.

 
Lovely additions, Mark. I tweak my own recipe sometimes by adding spinach and

even some salsa- I know it sounds weird but it is good. I love to hear about other's tweaks!

 
Question about timing...

I want to put this on right before I go to work but from the time I leave till I get home it will be about 9 hours. How bad is another 3 hours in a slow cooker? I guess I could put it on a timer to turn off after 6 hours but then I will have chicken sitting for three hours.

I could always leave work "sick" after 5 hours...

 
Another thought- use frozen chicken and sausage

The beans will probably fall apart but who cares....but if you start with frozen chicken and frozen sausage the extra three hours should be about right.

 
You must log in or register to reply here.
Back
Top