Keto French Cassoulet
Rich and brimming with flavor, French cassoulet is a classic stew popular all over France. While this dish might sound fancy, it is a simple one that anyone can master. The browning and braising of the components build flavor and depth. The variety of meats takes this dish to the next level, so ensure you use quality ingredients.
How to Make It
Step 1
Adjust the oven rack to the lower-middle position and preheat the oven to 350F (180C). Add the stock to a large vessel and whisk in the gelatin powder. Finely dice the onion, crush the garlic, and set them aside.
Step 2
Dice the bacon, slice the sausage into ½-inch (1 cm) thick pieces, and season the chicken thighs with ½ tsp salt and pepper. Add the duck fat to a large skillet and place over high heat. Once hot, add the sausages and leave them untouched for a couple of minutes until browned.
Step 3
Stir the sausages carefully and add the bacon. Cook for 2-3 minutes, then transfer the meats to a plate, leaving the fat behind. Add the chicken thighs skin side down and cook for 5-8 minutes until well browned.
Step 4
Flip the chicken pieces and lightly brown the other side for 3 minutes. Transfer them to the plate with the sausage and bacon. Drain all but 2 tablespoons of fat from the pot.
Step 5
Drop the heat to medium and add the onions. Cook for 3 minutes until soft, scraping the brown bits from the bottom of the pan. Add the carrots, celery, garlic, parsley, bay leaves, cloves, 1 tsp salt, and stock mixture.
Step 6
Raise the heat to high and bring it to a simmer. Add the almonds, reduce the heat to low, cover the skillet, and simmer for 20 minutes. Remove the carrots, celery, bay leaves, parsley, and cloves.
Step 7
Transfer the mixture to a clay pot. Add the bacon and sausage and give the mixture a gentle stir. Add the chicken pieces, skin side up, and slightly submerge them.
Step 8
Transfer the clay pot to the oven and cook, uncovered, for about 1 hour or until a thin crust forms. If the liquid evaporates fast, pour some water down the sides of the pot. You need the lower half of the chicken submerged throughout the cooking time.
Step 9
Break the skin using a spoon and gently shake the pot. Return to the oven, but take it out after 30 minutes to break the skin and give it a shake.
Step 10
Return to the oven and cook for an additional 30 minutes; At this point, you should have a deep brown and thick crust. Take the pot out of the oven.
Step 11
Let the cassoulet cool for 10-20 minutes before breaking through it. Garnish with chopped parsley. Serve it immediately.
Ingredients
- Chicken broth
3 cup
- Gelatin
1 tbsp
- Duck, goose or wild fowl fat
2 tbsp
- Bacon
6 slice – 6″ long
- Chicken thigh with skin
6 large
- Sausage
300 g
- Black pepper
1 tsp
- Salt
1.5 tsp
- Onion
1 small
- Celery Stalks (for flavoring only)
2 piece
- Carrot (for flavoring only)
1 Medium
- Garlic
2 clove
- Bay Leaf
2 leaf
- Parsley
4 sprig
- Almonds, sliced
1 cup