Quite a few years ago while in Paris my friend Jérémie took me to this small little restaurant for dinner which for the life of me I can’t remember where it is. I do remember what I had though. That night I had my first of many cassoulets.
A cassoulet is a slow cooked casserole originating from the south of France. It generally contains meat and white beans. I’ve made traditional cassoulets and I’ve made quick variations of them. For this last rotisserie chicken post I’m going to show you a variation.
If you’ve been following all of the posts then you’ll remember a few things from earlier. I start with two cups of the chicken stock we made in the beginning. We also add the leftover roasted vegetables and whatever is left of the chicken. At this point we’ve wasted nothing from the previous meals.
Add a can of white beans (I like Northern Beans). I sautéed a little onion and bacon together. A traditional cassoulet will contain pork skin but I’m not making enough to constitute that so bacon will have to do. I also added some cherry tomatoes from the garden only because I needed to use them up.
I will usually add pork sausage but I found some really interesting Bison Maple Blueberry sausage at the farmers market so I decided to go with that. Being that we have some roasted delacata and brussel sprouts I figured I would play up the fall flavors a bit. Salt, pepper, herbs and stick it in the oven.
For quick variations like this you don’t need to cook it long as everything is already cooked (I grilled the sausage and sautéed the bacon) and really only need to be heated up. You do want the flavors to meld together so you will want to give it some time. A traditional cassoulet is a three day affair so being done in an hour is a lot of cutting of corners.
While I could have attempted to eat the whole thing I portioned it out over two nights. It’s a great hearty dish for when the weather turns chilly. I make these quite often. YOu can usually get away with making them with one pork sausage, one boneless chicken thigh and a little bacon. I do however recommend having one at a good French restaurant if you get the opportunity.
So there we are. One $6 chicken and four different meals. Hope you enjoyed seeing how you can take something simple and spreading it out over five nights. I forgot to price everything out but we probably ended up at about $6 per meal.