Never had cassoulet before but really liked it. Very hearty & very EASY. Could be a one dish meal. This recipe would be good with or without meat. Next time I'm going to try it with sausage.
Never had cassoulet before but really liked it. Very hearty & very EASY. Could be a one dish meal. This recipe would be good with or without meat. Next time I'm going to try it with sausage.
I made this twice. It was no betterthe second time when I added more garlic red chili flakes and basil pesto. For all that is in it it seems to lack a lot of flavor; there is too much spinach and beans. All we got was chicken and spinach. Very disappointing after two tries I will not make this again.
This was the first time I'd made a cassoulet of any kind. I used cannalini beans. It tasted great but lacks visual appeal. It was very gray looking and needs something for color. Otherwise very tasty.
This was delicious---all of the ingredients together make for a wonderful easy meal! Would be great for company also!
I made this as comfort food on a cold Sat night. We loved it. I had to use dried tarragon as I couldn't find fresh in the middle of winter. Otherwise I made no adjustments. This is a keeper.
I love the Mediterranean angle. Here's a few things I added to give this recipe more depth. A cup of diced tomato - a green tomato would be great. 2 slices of bacon chopped into 1/4 pieces. Small yellow onion fine diced. 5 total cloves of smashed garlic - not 3. Skip the tarragon add a sprig of extra Rosemary AND a small hand of parsley plus 5 sprigs worth of thyme - all chopped fine. Use calamata olives for God's sake. Use the suggested amount of chicken stock but add equal portion of lamb stock if you can - reduce by half under a slow simmer. Red pepper flakes salt and fresh ground pepper to taste. Assemble as directed in original recipe. For extra magic - add a splash of red wine vin. a table spoon of balsamic and squeeze half a lemon in. All this acid helps brake down and blend the favors in addition to adding a brightness that makes everything POP!
This was pretty good. I added mushrooms. I think there was too many olives and next time I would halve the amount. I will also try with less artichoke hearts because they were a little overpowering.
I made this today using chicken thighs instead of chicken breast. I also used navy beans that I cooked from scratch the day before. (I seasoned the beans with salt and 2 bay leaves while cooking them.) The recipe was super easy to get on the stove and made a very tasty one-pot dinner. The artichoke hearts add a touch of acidity that really sets off the other flavors in the mix.
This is a great 1 pan meal that cooks up fast during the week and is tasty. I made some changes - I used only 2 cans of beans no spinach substituted half as many kalamata olives instead of black olives better flavor and threw in a tablespoon of capers and half cup pearl couscous to help thicken it up. Still it's the same basic idea and my husband and sons were happy. Next time I think I'll double the garlic and rosemary.
