Love it or hate it, the cold weather is upon us! Warming up during dinner has never felt so important, so it’s best do it in a delicious way. This dish is easy to put together, and when plated, has a nice colour contrast (dare I say almost a Christmas colour palate?).

Toss any leftover cassoulet the next day with some extra chicken or vegetable stock you have lying around into a big pot with some chopped up root vegetables and you’ll have a nice, rich batch of soup to feed the masses for the rest of the week. Repurposing dinner is always a great thing!

cassoulet recipe




8 strips bacon

2 tbsp red wine

3 cloves garlic (minced)

2 shallots (minced)

5 cups crushed tomatoes

2 cups pork stock (use chicken stock in lieu)

1 12.5oz can white beans (drained)

1 small zucchini (halved and 1/2? sliced, approx. 3 cups)

2 tbsp unsalted butter

2 tbsp red wine vinegar

2 tbsp fresh rosemary (finely chopped)

salt and pepper

Roast Chicken:

1 tbsp honey

2 tsp olive oil

1 tsp cayenne pepper

1 tsp salt

1 tsp ground black pepper

4 chicken thighs (skin on)




1. Cook the bacon strips in a large, deep pan on medium-high heat for 5 minutes, or until cooked through, but not crispy. Remove from pan and place onto paper towel to absorb any excess oil.

2. Deglaze the pan with red wine, gently scrapping any bits of bacon stuck to the bottom of the pan with a wooden spoon. Add in the garlic and shallots and cook until softened, about 5 minutes.

3. Add remaining cassoulet ingredients to the pan and bring to a simmer. Reduce to low heat and let cook for 1 hour, stirring occasionally.

4. For the chicken, preheat your oven to 400 degrees. Combine the first 5 ingredients in a small bowl and spread evenly over the top of each chicken thigh. Place into a prepared baking dish and let roast in the oven for 35 minutes, or until skin is nice and crispy.

5. To serve, ladle some cassoulet into a shallow bowl, top with wilted greens of choice (I love kale!) and then a chicken thigh. Enjoy!



Dan ClapsonDan Clapson
is a food writer and culinary instructor based out of Calgary. He is
constantly creating new recipes and striving to expand his culinary
horizons. He thinks yam fries are overrated.