easyTime:1-2 hoursServes:4
Few dishes are better suited for warming you up on a cold night than cassoulet,a slow-cooked casserole from south-western France. My version is much lighter than the original,but it is just as satisfying. Fresh herbs,bacon and a pecorino breadcrumb topping kick the flavour up a notch.
Tips and tricks
Make ahead
The cassoulet can be assembled (unbaked) without breadcrumb topping up to 4 hours ahead,cooled,covered and refrigerated. Sprinkle the breadcrumb topping over the cassoulet just before baking. Allow a bit more time when baking from cold.
Take the chill off
“Tempering” meat is a fancy term for bringing meat to room temperature before cooking. This step is often overlooked,but it’s essential for any cut of meat – small or big. Meat that is cooked straight from the refrigerator will cook unevenly. Take the meat out of the fridge half an hour or so before cooking and keep it covered.
Layer on the flavour
This isn’t a “throw everything in the pot” recipe. We build layer upon layer of flavour by cooking the chicken,bacon and vegetables separately. It’s a bit more work,but it’s a labour of love.
Is it done yet?
How do you know your chicken is done? Second to their chef’s knife,a kitchen thermometer is a must-have in a chef’s kitchen arsenal. If you don’t have a thermometer,don’t fret. If you insert a knife into the thickest part of the chicken and the juices run clear,then you’re good to go.
Let it rest
Resting meat is a crucial step to allow the juices of the meat – which were being forced to the centre of the meat while cooking – to redistribute throughout the meat,resulting in flavourful and juicy meat. A good rule of thumb:Rest a piece of meat for a quarter of the time it was cooked.
Keep it simple
While my version is much lighter than the traditional cassoulet,it’s still hearty. Pair it with a simple green salad with a tart vinaigrette to cut through the richness.