Although we enjoy fairly mild winters here in the South, January's cooler weather still calls for stick-to-your-ribs fare. This week's recipe for Slow Cooker Cassoulet was inspired by a classic French preparation of beans, sausage and other meats but is quickly assembled in your slow cooker.
A cassoulet usually is baked in an earthenware casserole dish in the oven. Cooking it on low all day in the slow cooker, however, makes it a busy cook's dream.
The beans in the dish vary from one recipe to another between lima beans and white beans. I like to use small frozen butter peas, which can be added directly from the freezer. Using the frozen legumes (rather than canned beans) allows you to cook the cassoulet all day without ending up with mushy beans.
Along with the beans, aromatic vegetables including chopped onion, celery and shredded carrot are added to the dish. You can use frozen chopped onion or seasoning blend in place of the onion and celery. Some supermarkets also carry already-shredded carrots, which saves you a little time.
Though many classic recipes for cassoulet call for lamb, duck or other fowl, with smoked sausage and pork, I decided to use chicken thighs and drumsticks, along with reduced-fat smoked sausage and lean diced ham. Removing the skin from the chicken thighs reduces the fat in the dish.
One-half cup of white wine and an 8-ounce can of tomato sauce add just enough liquid to keep the casserole moist without becoming soupy. A bay leaf and some dried fine herbs give the dish added zest. You can find jars of fine herbs (a combination of thyme and other French-style herbs) in the spice aisles of most supermarkets, but Italian seasonings can substitute.
This cassoulet has wonderful flavor, and it's a hearty meal that comes together without a lot of work. Add a tossed salad to complete your winter menu.
Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.calloway@comcast.net. You can find previous Quick Cooking recipes through the online archive at augustachronicle.com/karin.
SLOW COOKER CASSOULET
1 16-ounce package frozen butter peas
1 small onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1 cup)
2 carrots, peeled and shredded (about 1 cup)
1 bay leaf
8 ounces reduced-fat smoked sausage, cut into cubes
1 cup diced lean ham
3 chicken drumsticks
3 thicken thighs, skin removed
Salt and freshly ground black pepper
1/2 cup white wine or chicken broth
1 8-ounce can tomato sauce
1 teaspoon dried fine herbs or Italian seasoning
Combine frozen butter peas, onion, celery, carrot, bay leaf, smoked sausage and ham in the ceramic vessel of a slow cooker. Season chicken pieces with salt and pepper and place on top of the bean mixture. Whisk the white wine, tomato sauce and fine herbs together in a small bowl and pour over the chicken pieces. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
Makes 6 servings.
Nutrition information (per serving or 1/6 recipe): 376 calories, 13 grams fat, 29 grams carbohydrate, 33 grams protein, 84 milligrams cholesterol, 4 grams saturated fat, 7 grams fiber, 1009 milligrams sodium
Nutrition analysis provided by Michelle Baglio, a licensed and registered dietitian of the Augusta District Dietetic Association. Send questions via e-mail to augustadietitian@yahoo.com.
COMING Jan. 7: Tomato Bisque
See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).
