What is Cassoulet? A hearty stew using duck, sausage, possibly other meats, white beans and a variety of herbs and spices. And, usually takes hours to cook.  It originated in France in the Languedoc province.

Any multi-function cooker can be used to recreate this wonderful hearty stew for those cold winter nights.

Why did I choose this? I subscribe to Wine Spectator and they sent this wonderful recipe for Streamlined Cassoulet in an Instant Pot!  Here’s the link to the recipe:  Click HERE

What did I do different from the recipe?

• I soaked the beans
• I used a whole chicken instead of duck or chicken leg quarters because that’s what I had in the freezer
• I used venison german style sausage because we have a freezer full
• I used red wine for deglazing
• I chopped by own onion, carrot and celery
• I used fresh tomatoes even though I’ve read this can yield on predictable results
• I added fresh oregano and rosemary just because I have those growing in my garden all year round
• I did not do the breadcrumbs
• I paired with Quivira GSM blend (Grenache, Syrah, Mouvedre).

The result? A pot full of warmth and yumminess.

What would I do different? I will admit that I won’t use a whole chicken again.  You are supposed to debone the meat and when I lifted the chicken out, it fell to pieces. So, we had to be careful not to chew on some of those tiny chicken bones you encounter along the backbone – which I did a 97% job in removing.

Here’s the adventure …

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