# Getting stewed **URL:** \ **Category:** Cafe Society\ **Created:** [October 28, 2015, 12:32am UTC](https://boards.straightdope.com/t/getting-stewed/735921 "2015-10-28T00:32:25Z")\ **Posts on this page:** 3\ **Page:** 3
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [November 11, 2015, 12:35am UTC](https://boards.straightdope.com/t/getting-stewed/735921/41 "2015-11-11T00:35:45Z")
> [@araminty](#): > > My best tip from the linked recipe is adding powdered gelatine to storebought stock to give the unctious mouthfeel and crust on top. We created our recipe from leftover food on an RV trip. Those ingredients were in the refrigerator and pantry on our last night of camp. We’ve since served it to acclaim at dinner parties. Here’s the recipe: Allow 4 ounces of each of the following per serving: Hot Italian sausage Boneless, skinless chicken breast Canned diced tomatoes Canned white beans Other ingredients: Olive oil 3 cloves garlic, minced Fresh rosemary, several sprigs Salt to taste Fresh ground pepper French bread, sliced Olive oil Cut the chicken into bite-sized pieces. Season with salt and pepper. Heat olive oil until it shimmers. Add the chicken and brown, then remove from the pan. Remove the casings from the sausages, break into pieces and add to the pan. Brown well. Return the chicken to the pan and add the garlic. Saute for one minute. Add the beans and tomatoes with their juices. Strip the rosemary from the stems and add to the pan. Cover and simmer for about a half hour to an hour. Top with ground pepper and serve with crostini, below. Heat the broiler or barbeque grill. Brush olive oil on both sides of the bread and toast briefly. Serve with the cassoulet. ---
**Author:** ![araminty](https://avatars.discourse-cdn.com/v4/letter/a/b5e925/32.png) [@araminty](https://boards.straightdope.com/u/araminty)\ **Post date:** [November 11, 2015, 1:11am UTC](https://boards.straightdope.com/t/getting-stewed/735921/42 "2015-11-11T01:11:26Z")
> [@August\_West](#): > > That is a great fake cassoulet recipe! I’ve found that Kenji is pretty much my go-to guy for anything I haven’t tried before. Yeah! I love Kenji too. I’ve made it a few times with various ingredients and always had great results. It is time consuming, so it’s a nice weekend recipe, when you can start it at lunchtime and smell it simmering away all afternoon. ---
**Author:** ![wolfman](https://avatars.discourse-cdn.com/v4/letter/w/a8b319/32.png) [@wolfman](https://boards.straightdope.com/u/wolfman)\ **Post date:** [November 11, 2015, 2:10am UTC](https://boards.straightdope.com/t/getting-stewed/735921/43 "2015-11-11T02:10:11Z")
I didn’t realize Cassolette was French for “Clean the Freezer” 😉 [Previous page](https://boards.straightdope.com/t/getting-stewed/735921.md?page=2)