Cassoulet

Cassoulet, one of France’s most heralded and sublime dishes, is a formidable stew made of white beans, sausage, confit (usually duck), and pork. Originally peasant fare, it has evolved into a rich labor of love that multiple regions of France now claim as their own. It’s easy to see why—this is a dish to be proud of, one worthy of special occasions. Put it at the top of your list of comfort foods to tackle this winter—you won’t regret it.

Traditional cassoulet typically relies on duck confit, a preparation in which duck meat is cured and then slow-cooked in its own fat. While anything preserved in fat is A-okay by Team Delish, duck confit takes hours to prepare—and cassoulet already takes a good chunk of time on its own. Our version uses chicken instead but is still every bit as tender and perfect. If you’re a purist (or you can’t resist that duck flavor), you can always sear the chicken thighs and drumsticks in duck fat in step 4.

The real standout of this dish is the savory crust that forms on top after hours of slow baking. By breaking the crust every 30 minutes, you allow more liquid to rise to the top and form a new layer of crust, resulting in a deeply intense, thick layer by the end of bake time. Underneath, you’ll have fall-apart chicken and creamy, buttery beans. It does take some effort, but trust the process—it’s worth it.

This dish is best served straight from the oven, but you can prepare some of it ahead of time. Assemble it through step 7, then cover the pot and refrigerate it for up to 24 hours. Uncover it when you're ready to begin baking and continue with the recipe.

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