A hearty French Cassolette is the best food to get you through the winter. It requires a bit of work, but you can leave it in the over to finish on its own. This version has a bit extra vegetables with the addition of the baby squash. If you don’t want to use sausage you can use duck legs, chicken legs or thighs or any other meat that will hold up to a braze in the over.
Cassolette:
4 slices bacon, chopped
1 ½ lb pork sausage, cut into chunks
1 large sweet onion, chopped
3 cloves of garlic
2 10oz packages of mushrooms
2-3 cups chicken broth
½ cup white wine
1 tablespoon tomato paste
1 lb baby squash, cut into bite size pieces
10 sprigs of thyme
2 – 15 oz cans of white beans
Salt and pepper
In a large cast iron Dutch oven, over medium high heat, cook the bacon until crispy. Remove the bacon and set aside. Add the sausage and let it brown on one side. Stir and let it brown on the other side. Remove the sausage and set aside with the bacon. Preheat the oven to 350 degrees.
Add the onions and garlic to the oil in the pot. Sautee in the oil until clear and translucent. Add the mushrooms and cook until browned. Add the chicken broth, wine and tomato paste. Stir to combine. Add the squash, thyme and beans and stir. Add back in the sausage and bacon. Mix to combine. Season with salt and pepper and taste the broth to make sure it is salty enough. Put the lid on the pot and cook in the over for 1 hour.
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