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Weekday Cassoulet Recipe

Weekday Cassoulet

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Average Rating:

Total Reviews: 153

Showing 111-120 of 153

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  • on March 09, 2010

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    I made this recipe for dinner last night and it was awesome! I used boneless, skinless thighs and it worked beautifully. The flavors in this dish are amazing. Wonderful recipe. The seasonings are perfect.

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  • on March 09, 2010

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    Made this for the family last night. There were no left-overs! I used turkey bacon instead of regular bacon and added olive oil. Also because we do not drink wine I used apple juice to deglaze the pan. It turned out awesome.
    This has knocked lasagna out of the #1 favorite with my ultra-picky daughter. The only complaint there was, I forgot the bread for dipping.

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  • on March 09, 2010

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    Just wanted to set the record straight here for everyone who tried to cook the beans WITH the remaining ingredients. NO....cook separate and set aside.

    OK. That said. This dish was awesome. My family loves garlic. The flavors were outstanding. My daughter, ultra picky as she is, loved it and demanded that it be added to the rotation. Bottom line, lots of flavor for not alot of money...BUT IT TASTES LIKE YOU SPENT A TON! The layering of flavors allows for 'restaurant level' taste. Very good.

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  • on March 09, 2010

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    We gave this recipe a try last night and it was all right. After reading some of the comments, I used about 1/4 pound of bacon rather than 1/2 to try and cut back on some of the grease. I realized, however, that most of the grease comes from the skin of the chicken. After browning the chicken on both sides, I drained about half of the grease that was in the pot. Next time, I will drain even more to actually give me something to deglaze. I didn't have white wine on hand, so I used chicken stock instead. All in all, the flavor was descent, albeit still a little greasy. Also, there was a little too much thyme flavor for my taste, and next time I think I will only use one teaspoon. Will make again (very affordable but not for a while.

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  • on March 08, 2010

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    I'm not gonna lie, I substituted thigh with breast because I wanted to keep this a little healthier and also because I don't particularly care for dark meat on poultry. The flavors were pretty good but the darn beans didn't cook through. I used a "quick soak" method per directions on the package, before cooking the beans in this dish. Needless to say the beans were not done.

    I ended up saving the dish from last night and put it back in the oven tonight in a casserole to cook a little longer. I also added a can of stewed tomatoes on top to add more tomato flavor. After 1 hour at 350 in the oven, the beans were still not done! I think I need to perfect my dry bean cooking skills, not sure what I did wrong.

    In the end once everything was cooked, the recipe was good but it didn't really amaze me all that much. Granted, I didn't use chicken thigh with bone in. I know that Melissa emphasized the flavor from the bone marrow. All in all it was good. Thanks Melissa, I love your show!

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  • on March 08, 2010

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    I enjoyed this recipe, but I can't understand how a recipe that takes that long to brown, saute, and cook could be considered a weekday recipe. Definitely better for the weekend. Also, I thought that 3 cloves of garlic was way too much and overpowered the flavors a little.

    Having said that, this dish had a nice mixture of flavors and felt very filling!

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  • on March 08, 2010

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    I made this the night before as a lunch for a co-worker and myself. I had 5 other co-workers ask for the recipe from the smell alone! This recipe is just wonderful. Thanks Melissa.

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  • on March 07, 2010

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    I used skinless chicken and it worked perfectly. I would use a bit less bacon, too much fat. What a fun recipe to make... and how delicious! Thanks for another great dish.

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  • on March 07, 2010

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    My family really enjoyed this recipe. I am not a huge chicken fan, but the flavor of this chicken was great. For some reason, however, the beans did not cook. Not sure why.
    As a quick tip, I had a ton of vegitables left over, and some chicken, so I cut up the chicken, threw all of the vegitables and checken in the slow cooker (included scallions, red pepper, and yellow pepper, added chicken stock, 2 cups of water, lemon juice, white wine reduction, italian seasoning, bay leaves, and potatoes and turned the leftovers into a soup.
    Thanks for this great recipe Melissa!

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  • on March 07, 2010

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    This was a huge hit with friends & family. However, it did take a bit more time - maybe I'm not a fast chopper. I didn't have the cooked beans on hand but saw a great time saver on Emeril's page - soaked the beans for 4 hours then cooked them in the pressure cooker for 14 minutes. They were delicious. Also I cooked them in chicken broth - then used that broth in the recipe.

    Will definitely make this again & looking forward to today's leftovers.

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