Recipe: Cassoulet with Espelette Pepper

Cassoulet is a traditional rustic French stew that combines tender white beans with chicken, simmered together with aromatic herbs and spices. This modern twist includes Springs Fireplace Espelette pepper, a mild chili from the Basque region of France that adds subtle heat and a touch of smokiness to the dish. It’s an ideal winter dish, perfect for gathering around the table on a cold evening. Enjoy!

Ingredients

• 1lb skin on chicken thighs 
• Salt & pepper
• 2 pieces bacon, chopped
• 1 cup onion, chopped
• 4 cloves garlic, minced
• 1 cup carrots, chopped to thick coins as desired
• ½ cup zucchini, quartered
• 1 can Cannellini beans, drained and rinsed
• ¼ tsp oregano or Herbs de Provence 
• ⅛ tsp Springs Fireplace Espelette pepper 
• 1 bay leaf 
• 1 cup white wine – Chardonnay or Chablis
• 1 tsp tomato paste or juice of half a lemon
• 2 cups chicken or vegetable stock
• Parsley – to garnish

Directions

Preheat oven to 400 degrees.

Wash the chicken and pat dry. Season both sides with salt and pepper. Wash and season all vegetables with salt and pepper after chopping and before sauteeing.

In a Dutch oven on a stovetop over medium low heat, cook the bacon until just starting to brown. Remove to bowl. Drain the fat (optional), turn up heat, then put the seasoned chicken thighs, skin side down into the pot. Cook for 5-6 minutes or until the skin is crispy golden brown. Remove to plate.

Reduce heat to medium low and add the onions. Cook until translucent, about 10 minutes, making sure to scrape up the chicken and bacon bits left in the bottom of the pot. 

Add the garlic and carrots and cook for another 5 minutes. Add the zucchini and cook for 5 minutes. Add beans, bacon, oregano, espelette pepper, bay leaf and stir. Stir in the white wine and lemon or tomato paste. Cook for 1 minute. Add the stock and stir. Bring to a simmer.

Add the chicken back to the pot, nesting it on top of the beans and vegetables. Ladle liquid over the chicken then cover and place in oven for 45 minutes

Optional: You can occasionally ladle some of the juices over the chicken, but the lid should lock in moisture and keep everything perfect. Serve over pearled couscous garnished with parsley and more of the wine.