Spanish Cassoulet with Chicken and Chorizo
Classic French dish with the flavors of Spain
  • chicken
  • chorizo
  • crumbled bacon
  • white beans
  • white wine
  • chicken broth
  • strained tomatoes
  • olive oil
  • leeks, garlic, onions, carrots, sweet pepper minced
  • paprika, salt+pepper, chorizo seasoning (Williams Sonoma)
  • fresh green olives
  • capers
  • rosemary
  • bay leaf
  • topping: panko crumbs, ground almonds, rosemary, and parmesan
How To
  1. Slice chorizo in ¼ inch rounds and saute in olive oil with minced vegetables in heavy dutch oven and remove.
  2. Brown chicken (skin side down first) in same pot, then set aside.
  3. Add pre-soaked and drained white beans.
  4. Add chorizos and cooked vegetables and a few sprigs of rosemary and bay leaf.
  5. Add strained tomatoes, wine and chicken broth in sufficient quantities to cover everything in pot.
  6. Bring to boil and then simmer uncovered for a long time (about 2 hours) till beans cook and some of liquid evaporates.
  7. Add olives, capers and crumbled bacon.
  8. Add chicken.
  9. Transfer to casserole dish and cook in low heat oven for about an hour.
  10. Add heavy topping of panko crumbs, ground almonds and parmesan and brown under broiler or raise oven heat to 500 degrees.
Takes at least 3 hours.
Recipe by at