A springlike French cassoulet one day, chicken soup the next – The Boston Globe

Traditionally made with white beans, pork, and duck or goose, French cassoulet gets a makeover in this ode to spring. Beans and pork remain in the dish, but chicken legs replace its waterfowl relatives to lighten the stew. A round of edamame, carrots, and peas adds vibrant color.

Some of the cassoulet has a date with wide egg noodles the next day, as it’s turned into an easy chicken soup with all the welcoming orange and green vegetables from the first day’s dish. A reminder that bright, warmer days are ahead.

Shopping list

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(Cassoulet, chicken noodle soup)

12 bone-in skin-on chicken thighs

(5 to 6 pounds total)

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1 bone-in chicken breast half

8 ounces pancetta

4 ounces pecorino romano cheese

1 cup fresh or frozen edamame

½ cup frozen peas

4 stalks celery

2 small leeks

3 carrots

2 small turnips

2 shallots

2 cloves garlic

Small bunch fresh rosemary

Small bunch fresh thyme

Salt and pepper

3 tablespoons olive oil

1 can (about 15 ounces) cannellini beans

5 ounces wide egg noodles

9 cups chicken stock

1 cup dry white wine

2 bay leaves

Valerie Ryan can be reached at [email protected]

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