Jim's
Urban Guerilla Cassoulet
SERVE
WITH:
Pinot
Noir
I think this Cassoulet
is a perfect and savory match for Pinot Noir. Most
versions require ingredients that may charitably be
described as uncommon: preserved goose, pickled pork,
lamb shoulder, etc. Most also require several hours of
preparation. I have concocted a still-savory, but simpler
and quicker version, made from easily-procured
ingredients.
Cassoulet [that's
pronounced Cass-, as in late singer Mama and
-oulet, as in crooner Robert Goulet], is a
combination of beans and a mix of meats. If only I could
sing nearly as well as either, I'd probably have someone
cooking this up for me.
Originated in the
Languedoc region of southern France and named for
Cassol d'Issel, the village which made the
traditional clay pots it was cooked in, Cassoulet has
been adapted to many regions which now claim it for their
own. Now I'm staking my claim.
• 1 - 16 oz. pkg
dried small white beans
• 1 tsp. salt
• 1 Tbs. dried Bouquet Garni (or 3 Tbs. fresh, tied
in cheesecloth)
• 3 bay leaves
• 1 tsp. olive oil
• 6 small yellow (or white) onions
• 4 to 6 cloves fresh garlic
• 2 carrots
• 6 chicken thighs (skin & bone included)
• 1 cup dry white (or red) wine
• 1 - 16 oz. can crushed tomatoes
• 2 - 14.5 oz. cans chicken (or beef) broth
• 1/4 cup dried pearl barley
• 1 - 12 oz. pkg. Jimmy Dean sausage (I like the
"Sage" version best)
• 2 cups hard croutons (garlic or unflavored) or
broken-up hard, crusty bread
• fresh sage or parsley, chopped for
garnish
Sort (a cookie sheet
works well for this) and rinse the beans in a colander
and rehydrate them by overnight soaking in a pan with
plenty of water. Drain the soak water, refill the pan
with fresh and add the salt, Bouquet Garni, and one bay
leaf. Bring to a boil, reduce immediately to a simmer and
allow to cook until the beans are firm, but tender (about
90 minutes). While the beans simmer, proceed with the
other steps. When the beans reach doneness, remove from
heat, drain in collander and rinse in tap water to cool
and prevent further cooking. Avoid allowing the beans to
become too soft and mushy. The beans may be cooked up to
three days ahead of final assembly, if left in fresh
water and refrigerated.
Wash and dry the
chicken thighs. In an olive-oil-filmed and oven-capable
deep fry pan, brown pieces, 3 minutes on each side, over
medium-high heat. Set aside on a paper towel on top of
old newspaper to drain excess fat. Slice off the ends and
peel the onions, place the cut ends down in the fry pan
and brown 4 to 6 minutes on medium-high heat, turning
with tongs to get even brownness on each end. Peel the
garlic cloves, leaving whole. Peel and slice the carrots
into 1/8" buttons. Add both to fry pan, cooking 1 to 2
minutes more, stirring occasionally, until soft. Add wine
and remaining bay leaves and return chicken to fry pan.
When wine starts to simmer, add crushed tomatoes and one
can of broth. When mixture simmers again, add barley.
Simmer all for 60 to 90 minutes, until the chicken meat
is easily removed from the bone with a fork. This
component mixture may also be cooked up to three days
ahead of assembly and refrigerated. (At this stage, I
like to de-bone all of the chicken meat and discard the
skin, bones, and gristle, but it isn't necessary, if you
accept a more rustic version.)
When ready to assemble
and serve, put the drained beans in the bottom of a large
baking dish or dutch oven. Use a sharp knife to slice
right through the wrapper at the markings and fry the
sausage patties a minute or two on each side. Drain on
paper towel-newspaper. Make a layer of sausage slices on
top of the beans. Pour the vegetable-chicken mixture as
the top layer. Bake uncovered in a slow oven (less than
200° F) for 1 to 2 hours, depending on if warm or
cold from the refrigerator. If needed, add the back-up
can of broth. Add a layer of the croutons or crusty bread
and chopped herbs and cover about five minutes before
serving. Scoop into large soup bowls or pasta plates.
With baguettes and green salad, this makes a complete
meal for six and a great match for a velvet-textured
Pinot
Noir.
by
Jim
LaMar
WINE
& FOOD
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