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Home Cooking 24

Cassoulet - but not cassoulet....

foreverhungry | Dec 29, 201009:12 AM

I've been wanting to attempt a dish that mimics cassoulet technique and feel, but using different ingredients. Basically, I'm looking for a dish that is based on baked white beans, but instead of using duck confit and Toulouse sausages, using some chicken legs and a ham hock (un-smoked).

Let me explain.

I really like cassoulet. And while I love the taste of it, I'm not going to make it because A) it's incredibly rich and I just can't eat that much of it, B) I'm cooking for just 2 people, so a dish full of cassoulet would be overkill, and C) it's expensive to make, and in this post Christmas season, it's just not doable. But that said, I'm willing to cut back on the unctuousness of the dish somewhat by substituting chicken (non-confit) for the duck, thus lowering the cost significantly. I also happen to have a non-smoked hock in the freezer, and it seems that this type of preparation would be ideal for it.

Before anyone jumps all over me for equating this to cassoulet, I fully understand the vast gulf between what I'm describing and what cassoulet is. I just figured it would be easier to explain if I used cassoulet as an analogy. At minimum, they are baked white-bean based dishes incorporating a couple different types of meat.

A) Does anyone have a ready recipe they would be willing to share that uses these three main ingredients: cannelini beans, chicken parts, and an unsmoked ham hock?

B) Short of that, would it be doable in a crock pot if I first browned the chicken and hock, then threw those in with about a pound of beans and an unknown quantity of water into a crock pot set on low for 8 hours, along with some garlic, rosemary, thyme, and maybe a tablespoon of tomato paste?

Thoughts? Thanks!

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