Cassoulet Portuguese

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This is not really a Portuguese cassoulet or, maybe it is.  I don’t really know, I just made it up because I wanted to make something for my neighbor Tonio to thank him for all the help he has provided in getting me settled back into Sens.  Whatever it is, it was good and Tonio liked it.  Although I did start with spicy Portuguese chorizo  😉

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Because I got this big idea on Tuesday instead of Monday, many of the shops I wanted to visit were closed and the intended pork cassoulet became a chicken cassoulet with not the beans I wanted to use.  I did have fresh oregano, basil and bay leaf and that was good.

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I would have liked to sprinkle the chicken with piment d’espelette instead of paprika, but as the chorizo was pretty spicy, I don’t want to hurt the fragile, French stomach of M. You Know Who.  As it was, between heaping fork fulls, “girly man” comments were made 🙂

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For those of you who are new followers of my blog, I am the proud owner of  multiple Emile Henry tajines and I have sorely missed this red one.  Tajine doesn’t have to equal Morocco.  You can cook anything in these babies!

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Above is Tonio’s elbow and below is a gratuitous photo of  Tonio’s wife, Chantal, with Le Parret’s cat.

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Cassoulet Portuguese

1-2 links spicy Portuguese chorizo, sliced into rounds

6 chicken legs, separated into drumsticks and thighs

Salt and pepper

Smoked paprika

2 tbsp olive oil

1 onion, sliced

4 garlic cloves, coarsely chopped

1/2 cup red wine

1 1/2 cup diced tomatoes

1 cup chicken broth

2 cans good quality white beans, drained

2 sprigs fresh oregano leaves

1 sprig fresh basil leaves

2-3 fresh bay leaves

Cook and brown the chorizo slices in a large skillet to extract some of the grease, drain on paper towels and set aside.

Season the chicken with salt, pepper and paprika, then heat the olive oil in a large skillet and brown the chicken pieces.  Place the chicken in the bottom of a tajine.

Add the onion and garlic to the chicken skillet and saute until the onion is soft.  Add the wine and boil for 2-3 minutes until the liquid is reduced by half.  Add the tomatoes, broth, herbs, beans and chorizo then simmer for about 10 minutes.  Pour the sauce over the chicken, cover and cook in a 400 F oven for 45 minutes, remove cover and continue to cook for a further 15 minutes.

 

 

 

 

 

 

 

 

 

About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Food and Wine, Main dishes, Recipes and tagged , , , , , , , , . Bookmark the permalink.

26 Responses to Cassoulet Portuguese

  1. titaniahudson says:

    Reblogged this on kindleebooksshowcase.

  2. Mad Dog says:

    That could be more authentic than you think. I read somewhere (probably Claudia Roden) that Portuguese and Spanish Jews, fleeing religious persecution, took white American beans to France and a long slow cooked dish including them (for the Sabbath). It is thought that the roots of Jewish dish Cholent and Cassoulet are intermingled. Even cooking it in a tajines could have some relevance:
    http://www.cliffordawright.com/caw/food/entries/display.php/topic_id/21/id/104/
    It looks delicious and you seem to be having a wonderful time 😉

  3. Ema Jones says:

    This delicious treat highlights a trio of bold flavors.
    Even I am very careful about presentation, just like you.

  4. cecitomate says:

    It looks delicious. I want to try this recipe this weekend 😉
    Thanks for sharing!

  5. Reblogged this on Foodfhonebook and commented:
    Foodfhonebook
    I love this recipe

  6. I’m glad you’ve settled back in nicely. That tagine, and indeed the chicken it is holdung, are very sexy indeed 😜

  7. I like the sound ( and the look) of that….so right about tagines:)

  8. It’s great to invent and play around with flavours – a fantastic dish.

  9. Beautiful – you’re on a roll Rosemary!

  10. Oh, I just had breakfast, but now I’m hungry all over again! This sounds divine!

  11. Pingback: Potage Frigidaire | Cooking in Sens

  12. runningwithellen says:

    Any advice about making it a day ahead of serving? And if I planned on preparing it for 15 people, do I triple everything, or…? Thanks

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