20110304 French Cassoulet

(SOURCE: Albert Heijn Recepten - Franse cassoulet)

I wanted to cook something but didn't feel very inspired. So I simply looked up what was on sale at the local supermarket and found their related recipes on the supermarket's website. This dish was so simple and filling. I made this a day ahead, and the overnight rest let the flavor bloom! And I learned something new today, Wikipedia told me that cassoulet is a slow-cooked bean stew but is also applied to any hearty bean-based casserole in the States.

INGREDIENTS
225g chipolatas, each cut into two
300g chicken drumsticks, dabbed dry and seasoned with salt and pepper
3 tbsp olive oil
3 big onions, cut in rings
3 tsp dried Provençal herbs
400g can tomato blocks
2 cans of 425g broad beans
200ml red wine
salt and freshly ground black pepper

METHOD
1. Heat oil in a pan over high heat, and brown the drumsticks and sausages for about 5 minutes. Remove the meat from pan. Add the onions into the greasy pan and cook for about 8 minutes over low heat. Add the meat back into the pan, then add the herbs, tomatoes, beans, and wine. Simmer for about 15 minutes.