What you need for 2 wonderful people:
4 chicken thighs
1 cup chopped zucchini
1 cup chopped carrots
1 cup of frozen peas
1/2 of a medium onion sliced
2 cloves of garlic
3 medium sized potatoes cup into bite size pieces (I used the purple and red potatoes)
1 can white beans
1 tablespoon dried oregano
2 cups chicken stock
1 cup white wine
salt & pepper
Preheat oven to 375 F. In a cast iron skillet add chicken thighs, stock, onion, chopped garlic, 2 tablespoons of chopped parsley, 4 sprigs of thyme & rosemary, 1 tablespoon of oregano. Let cook in the oven for about 45 minutes (after 20 minutes flip chicken thighs over). If you do not have a cast iron skillet ...get one... or cook cassoulet in casserole dish.
Take skillet out of the oven & remove large herb sprigs because those are not great to eat & look like small saplings in your cassoulet which is good for a forest, but not your food.
Add chopped carrots, beans, potatoes, & zucchini. Add wine & sprinkle in 1 tablespoon of salt & 1/2 tablespoon of pepper. Chop up a tablespoon of rosemary leaves, remove about 1 tablespoon of thyme leaves from stem & add about 1 tablespoon of chopped parsley (you don't need to measure these exactly just a good guess is fantastic) .
Return to oven for 30-45 minutes or until potatoes are soft.
After removing cassoulet from the oven, salt & pepper to taste, but be careful not to burn the very tastebuds you want to use...
Top with a few thyme sprigs for effect, but don't go chomping on them.
And... viola! I enjoyed this meal with a Cakebread Cellars 2013 Sauvignon Blanc. Crisp, grapefruit flavors pair well with the spring vegetables!
It is hard to believe that three years ago this May, my Dad & I were in Carcassonne, France. In the walled city, we enjoyed cassoulet which was perhaps the best meal we had ever tasted. Cassoulet is a french dish traditionally cooked in lots of butter, full of sausage & meats & slow cooked for many hours, however, I have chosen to lighten this comfort food up a bit for the springtime while keeping traditional ingredients & flavors. You're welcome. You can add just about any vegetables you like or that you find fresh from the farmer's market this spring, but keep the beans & carrots, they are important. This recipe is full of fresh herbs & flavor that will have you dreaming of southern France....
Just a little inspiration from southern France ...
A working girl in love with good food, drink & good conversation.