We had nothing in the fridge yesterday except 900 bottles of hot sauce, a half-finished carton of greek yogurt and some vitamin water zeros (Hey cast of “Chopped” – make some magic!’) so we had to go grocery shopping after work. We picked up a few essentials and since we felt a bit lazy, a cooked skinless herb-roasted chicken from the hot counter to serve for dinner that night. I went back and forth in my head trying to think of what else to serve with it (because no, I can’t be satisfied with a simple green salad or mashed potatoes) and decided I’d try my hand at a veggie and white bean cassoulet.
A few internet searches later and some rustling through the fridge and I had a basic idea of how to make a simple vegetable cassoulet (with a few substitutions). When I say “Cassoulet” out loud I want to say it like Will Ferrell-as-Robert Goulet, drawing out the last syllable – Gouleeeeeetttt. Hence, I give you last night’s dinner: Robert “Chicken and Veggie” Cassoulet (“Dah Dah Dee Dah Dah Dooooo“)
I basically followed this recipe from Epicurious (Veggie Cassoulet) but I left out the celery (we didn’t have any), and added some green bell pepper, chopped cremini mushrooms and fresh spinach. I also replaced the 1/4 cup of bean liquid (*shudder*) with 1/4 cup of red wine. Instead of thyme and Bay leaves I followed the advice of some of the reviewers and made a make shift “herbs de provence” blend (though sadly I had no lavender to add in).
I toasted some panko crumbs with a little olive oil and grated garlic cloves to use as a topping. Once the cassoulet came out of the oven, I mashed up a few of the white beans with the back of a spoon to thicken the liquid a little, mixed it, plated it, and topped it with the panko crumbs and a sliced up herbed chicken breast from the supermarket chicken.
It was SO good. SO good. I had leftovers for lunch today and I honestly could still eat more of it if it was in front of me right now. I immediately added it to the little “make again” list I keep in my head. Highly recommended, especially on a cold, drizzly grey day where you don’t really feel like taking lots of time to cook dinner.
Here’s another picture because DAMN, that dinner was good!
As somewhat of a footnote, I would like to just point out that this post on how to peel garlic really fast that I made last week is a den of LIES! I tried this the same day I posted that entry and it didn’t work. So disappointing!