Weekday Cassoulet

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My son told me last night the Weekday Cassoulet is now his favorite dish! This recipe went together quickly with spectacular results. All the flavors blend so well together and the texture is amazing. Thank you, Melissa! You've shown us how to have a normally fussy cassoulet on the table with very little fuss.

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We enjoyed this dish very much; however, the chicken skin rendered way too much fat. Next time, I might consider using skinless thghts and just using the bacon fat to brown them in. I poured off most of the fat before continuing. Also, I had never used slab bacon before, and after the fact, had to remove a tough skin along one side. Next time I'll know.

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Thank you Melissa. I have not made anything of yours that I haven't loved. You are without a doubt - every "real" cooks dream!

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This took me way longer to cook than 1 hour and 10 minutes. Maybe it would go faster the second time around. The dish was tasty and I used the leftovers to make savory pastries with the next day after removing the chicken from the bone.

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This was dinner tonight and it is *wonderful*. The only change I made to this was to put a little sliced kielbasa in with the bacon. Oh, I also used flageolet beans which I cooked the day before from the dry state.
We loved the small pieces of chicken, cutting the chicken thighs in half is genius. The sauce is so delicious with the tomato adding just enough bite. This is definitely a keeper and luscious enough for company. Looks like Melissa d'Arabian has another winner for us.
I will add some duck to this dish and perhaps a bit of pork to make it for out of town guests coming this month. I know they will love it.
terry

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Melissa is a life saver! I got 3 chicken thighs for $1.09. This is so delicious and smells great. I didn't change anything - I had everything on hand - and it turned out great. Reheating it at work the next day got lots of compliments from co-workers on the aroma. Homemade breadcrumbs are the best - I will never buy those canisters again.

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I have recipes close to this one but thought I would try and see the difference. It was easy and delicious. My family loved it, Thanks again for an easy , delicious and affordable dish.

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Michelle--I wouldn't do too much to the beans during cooking. You don't want to over-season them because they will compete with the flavor of your dish. I cook beans in water with a couple hearty pinches of salt. The seasoning in this dish is plenty to adequately flavor your dish.

This is an excellent recipe! Love the addition of the garlicky bread crumbs. I added some good-quality grated parmesan just beceause I love the nutty flavor and texture in my savory crumb topping! Also, I agree with Kelly--I like to drain most of the bacon grease when sauteeing veggies. If the pan is too dry I prefer to add olive oil, just because I find the flavor and texure of the grease to be too heavy.

Thanks Melissa!

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I plan on making the cassoulet this week, and decided to pre-cook enough white beans to use in this and other recipies. Does anyone have a recommendation for the seasoning or method to use when I cook the beans? I was just going to use some water and chicken boullion, but would adding pepper or some herbs be a good idea? What about some sort of oil or fat?

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This is one of the tastiest dishes I have ever eaten. I don't know whether it was the wine in the recipe or chopping the bones in half that escalated this dish to divine. Probably both. I finally got to use my cleaver. That was fun and I learned something new about chopping bones to release the marrow Never knew about that and I've been cooking for a long time.
I've never eaten a more delicious cassoulet. This will be a regular in our home and for company.
I prepared it early in the day and later put it in the oven at 350 for about 30 minutes before adding the topping and finishing the cooking with the lid off.. Excellent and succulent.
All I can say is "WOW!"
Also, I will never buy bread crumbs again. Store-bought cannot even compare.