Regional Carcassonne Cassoulet Recipe
This dish is all about simple ingredients coming together to create something seriously delicious. Take a look for yourself and get cooking!
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Cooking tools:
- Dutch oven
- Stove
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Skillet
- Plate
- Pot
- Serving bowl
Ingredients
- dried white beans (Great Northern or Cannellini)
- boneless skinless chicken thighs cut into chunks
- pork sausages (preferably Toulouse or any flavorful variety)
- duck confit shredded (you can also use duck legs)
- large onion, finely chopped
- garlic, minced
- carrots, diced
- celery stalks, diced
- bay leaves
- dried thyme
- dried rosemary
- white wine
- chicken broth
- tomato paste
- Salt
- black pepper
- fresh breadcrumbs
- olive oil
- Chopped fresh parsley for garnish
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