Estate Dinners
Slow Cooker White Bean Cassoulet
The Strategy:
Simmering chicken, sausage, parsnips, and white beans slowly in a rich tomato broth yields an incredibly comforting French-style cassoulet. Searing the meats before adding them to the slow cooker locks in their savory juices and adds a wonderful depth of flavor. A crispy, buttery Parmesan breadcrumb topping added right before serving provides the perfect, crunchy finishing touch.
Ingredients
- 1 large onion, peeled and chopped, about 1 ½ cups
- 4 to 6 medium carrots, peeled, trimmed and cut into thin diagonal slices, about 1 ½ cups
- 1 parsnip, peeled and cut into thin diagonal slices, about 1 cup
- 2 cloves garlic, peeled and minced
- 2 (15-ounce) cans white beans, rinsed and drained
- 1 (28-ounce) can diced tomatoes
- 1 cup homemade chicken stock or prepared low sodium broth
- 2 tablespoons tomato paste
- 1 to 2 tablespoons olive oil
- 4 boneless, skinless chicken thighs, cut into ½-inch pieces
- 1 pound smoked sausage, cut into rounds
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- ½ teaspoon dried thyme
- 1 bay leaf
- ½ cup panko bread crumbs
- 1 ounce Parmesan cheese, grated, about ¼ cup
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter, melted
Instructions
Cassoulet Prep
- Place the onion, carrots, parsnip and garlic into a slow cooker.
- Pour in the beans, tomatoes, chicken stock and tomato paste.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- Cook the chicken in the skillet until golden on all sides, about 5 minutes.
- Add the chicken into the slow cooker.
- Cook sausage in the skillet until golden, about 5 minutes, adding more oil if needed.
- Add the sausage to the slow cooker.
- Season with salt, pepper and thyme. Submerge the bay leaf into the liquid.
- Cover and cook on low for 6 to 8 hours. About 30 to 60 minutes before serving, place the breadcrumbs, Parmesan cheese, parsley and butter into a sauté pan. Use a fork to combine.
Slow Cooking & Topping
- Cook over medium heat until golden and crispy. Crumble this on top of the cassoulet and continue to cook, in the slow cooker, uncovered.
- Spoon the cassoulet directly from your slow cooker into bowls and garnish with additional fresh parsley.
The Heart of the Table
This slow-cooked cassoulet is the ultimate chilly-weather comfort, warming the house with the rich aromas of herbs, garlic, and slow-simmered meats. Placed at the center of the table, it invites everyone to slow down, ladle up hearty bowls, and enjoy a deeply nourishing, rustic feast together.
The Art of the Host
- a professional-grade forged high-carbon steel carving knife
- a large, hand-thrown ceramic serving platter with an organic rim
- a well-seasoned 12-inch cast-iron skillet with dual pour spouts
- a 7-quart enameled cast-iron Dutch oven with dual helper handles
- a set of minimalist, mouth-blown crystal coupe glasses with slender stems
Neighborly Grace
- THE PRESENTATION: Spoon the rich cassoulet into a large stoneware crock, generously scattering the golden-brown Parmesan breadcrumbs and chopped fresh parsley over the top.
- THE POUR: A medium-bodied red wine like a Cabernet Franc or a warm, spiced apple cider.
- THE VIBE: Evening Dining Room. Rain taps on the window as the warm fireplace crackles, making the rich, slow-cooked stew feel like a cozy sanctuary.