Cassoulet, a hearty, stick-to-your-ribs stew, is an excellent example of regional French country cuisine at its best. The dish hails from the Languedoc region in southwestern France and is made of sausage, confit (typically duck), pork and white beans. Considered peasant fare during Medieval times, it was created to use up whatever ingredients were left over. In Languedoc, that happened to be dried beans, preserved duck and pork.

Classic versions are cooked for many hours (several days even!) until the beans and meat meld into a dish of velvety richness. Purists would argue that my recipe is not really cassoulet, and the mere mention of chicken, as well as the sprinkle of Parmesan at the end would be considered blasphemous. I can already hear them saying, “Mon Dieu! Not even a French cheese!” Yet, while I understand where they’re coming from, I’m leaving the finely grated cheese in the recipe (as an option anyways) since I think it lends the dish a rich, slightly salty flavor.

Admittedly, this faux rendition, which is much simpler to prepare than a true cassoulet, doesn’t have as much of that creamy texture you get from long, slow cooking. But it is still a delicious and comforting dish; rich and meaty with ample background notes from the aromatic vegetables. Prepared in advance, it’s an excellent option for entertaining — especially on cold winter nights.

And there’s something to be said for whittling down a three to four-day recipe into only one or two hours!

I hope you enjoy this stew as much as I did, and don’t miss out on the tasty Languedoc wines I’ve recommended following the recipe.

Quick and Easy “Cassoulet”

4 servings

Ingredients

4 ounces bacon, cut into 1 inch pieces

4 ounces smoked sausage (I used chorizo)

4 ounces sweet Italian sausage, sliced into 1” wide pieces

3 ounces Merguez lamb sausage, sliced into 4” long pieces

12 ounces boneless, skinless chicken thighs, cut into 3” pieces

1 onion, diced

10 cremini (or other) mushrooms, cleaned and thinly sliced

2 cloves garlic, chopped

1 ½ teaspoons each of minced fresh rosemary

1 ½ teaspoons fresh thyme

cayenne pepper to taste

2 cups chicken broth, plus more if needed

1 (15 ounce) can cannellini beans, drained and rinsed

Add salt and pepper

½ cup finely grated Parmigiano-Reggiano, optional

1/4 cup parsley, finely chopped

Instructions

1) Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10 to 12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.

2) Stir in sausages and cook 4 to 5 minutes. Add chicken; cook, stirring occasionally, for about 5 to 6 minutes, until browned. Remove meat to the plate with bacon. Discard all but 1 tablespoon of the oil; don't wipe out the pan. Add chopped onion and mushrooms to the pan. Turn heat to medium-low; cook and stir for about 8 to 10 minutes, until the onions are translucent. Add garlic, rosemary, thyme, sage and cayenne and cook, stirring, another minute or two. Add chicken broth.

3) Mash about 1/4 of the beans in a small bowl. Stir all the beans into the pan. Add salt and pepper to taste. Add reserved meat back to the pan and return to simmer. Cook another 10 to 15 minutes; turn off heat and let sit, covered, for 5 minutes. Ladle stew into bowls, top with cheese, if desired; sprinkle with parsley and serve.

Languedoc Wines to Try

As they say, what grows together, goes together, and cassoulet, even one that is not truly authentic, is especially good when paired with the tasty wines of Languedoc. The region’s reputation for quality has been growing rapidly over the past couple of decades.

On a recent tour through the region hosted by Languedoc Wines, I tasted dozens of fine examples—mostly reds, but also whites, rosés and sparklings, and I can happily vouch for their consistently high quality. Here are four to look for.

Paul Mas Cremant de Limoux Brut Rosé. Jean-Claude Mas, son and grandson of grape growers, built his winery from just a few acres of inherited vines and, in just a few short years, has become a symbol of the renewed reputation of Languedoc wine.

This delicious sparkling Limoux has aromatic notes of fresh cut flowers, honeysuckle, peach, and apricot. As you take a sip, this wine hits the tongue with lively grapefruit and blood orange notes amidst a wonderful fizz. Retailing for about $17, it’s quite the steal!

Domaine Delmas L’Envol 2019. Bernard Delmas was a well-known chef before returning to Limoux to run his family’s winery, known mostly for its high quality sparkling wines. Delmas was the first organically certified producer in Limoux back in 1986.

L’Envol is a still white wine; a delicious blend of 75% Mauzac and 25% Chenin Blanc. Aromas of white flowers and citrus fruits lead to flavors of vanilla, baked apple and a hint of candied lemon. Deep and rich, with just the right amount of acidity and minerality. A beautiful expression of Limoux’s Haute Vallée de l’Aude land.

Maison Ventenac Jules Cabardès 2019. Maison Ventenac is run by Stephanie and Olivier Ramy, the third generation of their family to farm these vineyards located in Cabardès, the smallest appellation of Languedoc, where the transitional climate allows Atlantic grapes from Bordeaux to flourish alongside Mediterranean varieties. A wonderfully balanced red blend of Syrah, Cabernet Franc and Merlot,

A wonderfully balanced blend of Syrah, Cabernet Franc and Merlot, this medium bodied, slightly rustic red wine has strong fruit notes—think blackberry and dark cherry—as well as tobacco, licorice and meaty, olive-like notes that are typical of Syrah. The zingy acidity and salty, rock-like minerality keeps everything in check and makes it a delightful partner with hearty winter dishes.

Chateau Maris Minervois Syrah-Grenache La Livinière Natural Selection 2018 $18. Château Maris, a biodynamic producer, has the world’s first completely recyclable winery, made totally out of hemp (read more in an interview with the winemaker on Grape Collective).

This wine is full of spicy dark fruits, meat and olive qualities (Syrah again), ground pepper and wild herbs. A medium-bodied, rich palate, this is a juicy, delectable blend of Syrah and Grenache.