Imagine a cozy evening filled with the tantalizing aroma of slow-cooked chicken legs melding beautifully with tender haricot beans. This classic French dish, Cassoulet of Chicken Legs with Haricot Beans, is not just a meal; it's an experience that transports you straight to the heart of France. Perfect for gatherings or a comforting family dinner, this recipe promises to impress your guests and satisfy your cravings. Are you ready to embark on a culinary adventure that will have everyone asking for seconds? Let’s dive into the delicious world of cassoulet!
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: French
Serves: 6 servings
Ingredients
- 4 chicken legs
- 1 cup haricot beans, soaked overnight
- 1 onion, diced
- 2 carrots, sliced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Drain the haricot beans that have been soaking overnight and rinse thoroughly under cold running water.
- Pat the chicken legs dry with paper towels and season generously with salt and freshly ground black pepper.
- In a large Dutch oven or heavy-bottomed pot, heat a tablespoon of olive oil over medium-high heat. Brown the chicken legs on all sides until they develop a golden-crisp skin, about 5-7 minutes per side. Remove chicken and set aside.
- In the same pot, reduce heat to medium and add diced onions, sliced carrots, and minced garlic. Sauté until vegetables are soft and fragrant, approximately 5-6 minutes.
- Add the soaked haricot beans to the pot along with chicken broth, bay leaf, and a pinch of salt and pepper. Bring the mixture to a gentle simmer.
- Return the browned chicken legs to the pot, nestling them into the beans and liquid. Cover and transfer to a preheated oven at 325°F (165°C).
- Slow cook for 2 hours, checking occasionally to ensure there is enough liquid and stirring gently to prevent beans from sticking.
- During the last 30 minutes of cooking, remove the lid to allow the chicken skin to crisp up and the liquid to reduce slightly.
- Remove from oven and let rest for 10 minutes before serving. Discard the bay leaf.
- Serve hot, ensuring each portion has a chicken leg and a generous helping of beans. Garnish with fresh chopped parsley if desired.
Tips
- Soak the Beans: Ensure you soak the haricot beans overnight for optimal texture and flavor. This step not only softens the beans but also reduces cooking time.
- Sear the Chicken: Don’t rush the browning process! Searing the chicken legs until they are golden brown adds depth of flavor and a delightful crispiness to the dish.
- Layer Flavors: When sautéing the onions, carrots, and garlic, take your time. Allow them to soften and caramelize slightly for a richer taste.
- Monitor Liquid Levels: While cooking, keep an eye on the liquid. If it looks too dry, add a splash of chicken broth to keep everything moist and prevent sticking.
- Crisp it Up: For that perfect crispy skin, remove the lid during the last 30 minutes of cooking. This allows the chicken to brown beautifully while the beans absorb all the flavors.
- Rest Before Serving: Let the cassoulet rest for about 10 minutes after removing it from the oven. This helps the flavors meld together and makes for easier serving.
- Garnish for Presentation: A sprinkle of fresh chopped parsley not only adds a pop of color but also a fresh herbal note that complements the dish perfectly.With these tips, you’ll be well on your way to mastering this delightful French classic!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
