Keeping with today's French theme, I made cassoulet for dinner - one of my all-time favorite dishes. I try to make this once every winter, but this season almost got away from me - I actually broke out the grill before I had the chance to cook this! Thank goodness it was cold and rainy today - it still feels like winter.
The recipe I use is Simplified Cassoulet with Lamb and Andouille Sausage from the January 2000 issue of Cooks Illustrated. I started brining the chicken around 2:30 this afternoon and sat down to eat around 6:15. It continues to amaze me that a "simplified" recipe can take almost four hours to get to the table. You're working for nearly 3 of those hours, there is a lot of prep.
Any meal that contains chicken, lamb, sausage and bacon is all right with me. I am happy to know what I'm going to have for dinner the next couple of nights.