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Weekday Cassoulet Recipe

Weekday Cassoulet

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (153)

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Average Rating:

Total Reviews: 153

Showing 91-100 of 153

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  • on March 24, 2010

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    I prepared this recipe exactly as it's written, and it was way too greasy. My husband and 3 kids were not fans at all. If I try this again, I'll drain all the bacon fat except a couple tablespoons and use skinless chicken breast instead of thighs with skin. Also, the thyme was overpowering; I'd cut the amount in half. No one ate the leftovers.

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  • on March 23, 2010

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    I can't believe how simple and flavorful this dish was. I used boneless skinless chicken thighs and just got thick cut bacon cut into large pieces but instead of the big chucks she had. I loved it and my two young boys (ages almost 3 and one year old devoured it! I made it cause it sounded simple and my husband was out of town - so while my boys napped I prepped everything and started cooking the bacon and chicken... I let the dish stay in the oven about 25 min longer than it said to only cause we weren't totally ready to eat - still fantastic!!

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  • on March 23, 2010

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    I wasn't sure if I would like this or not, especially after reading some of the reviews. Some loved it, some not-so-much... I loved it!! I did not have a problem with my chicken not being done as other reviewers did. It was perfectly cooked and super moist. I love that the recipe calls for bone-in, skin-on chicken thighs as these are sooo inexpensive. The only changes to the recipe I made were using regular bacon and store bought breadcrumbs. I did toast the store bought breadcrumbs in a pan with some olive oil and added the minced garlic clove though. It took me about an hour and a half from start to finish to make the dish. I served with french bread and steamed broccoli. Yum! Thanks Melissa, I will definitely try more of your recipes ASAP :

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  • on March 22, 2010

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    This was great! I agree with previous reviewers that it was too greasy. I drained the fat after cooking the chicken, and that did help. I also didn't cut the thighs in half, because I didn't see the need. Why go through the trouble to cut them? What does that add to the recipe?
    All told, I would make this again. Possibly using boneless, skinless thighs.

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  • on March 22, 2010

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    I'm a single guy who likes to cook - most of the stuff on this show is easy to do, relatively quick to put together and impressive enough to serve to a date. This cassoulet worked out really well, tasted and looked great. Kudos to the host- simple instructions, and really interesting take on some really nice menus. Thanks.

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  • on March 22, 2010

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    My son and I loved this recipe. The smells coming from the kitchen had our mouths watering and once we tasted the food, we were not disappointed! Great alternative to ordinary chicken dishes.

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  • on March 20, 2010

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    Great dish. My only concern was that it took me a total of 2 hours to make it the first time. Not a weekday dish for me. But a very great weekend dish. Loved it so much, I made it twice in one week.

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  • on March 20, 2010

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    My family did not care for this dish at all. It did smell good while cooking but the overall taste and flavor was not pleasing to us. It was also very time consuming for the preparation. Overall it took about an hour to prep everything before I could put the dish in the oven.

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  • on March 16, 2010

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    Really different for a Tues night dinner! I made just a few changes. I used 5 pcs of chicken, 1/4 lb of bacon and chic peas instead of white beans. it was still very tasty. I also cooked the chicken twice as long to make sure it was done. it was all very flavorful and the chicken was delicious. this is something i will make again.
    Thanks Melissa!

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  • on March 16, 2010

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    This was fantastic! I cut the recipe in half and it still turned out great. Had a little trouble cutting the chicken thighs in half but I really just needed to be fearless and hack away.

    I also used dried whole wheat breadcrumbs but it was still great!

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