Low Carb Traditional French Cassoulet
Indulge in the comforting flavors of a classic French dish with this **Low Carb Traditional French Cassoulet**, a keto-friendly spin on the hearty favorite. Packed with succulent bone-in chicken thighs, tender pork shoulder, smoky bacon, and flavorful keto-friendly sausage, this recipe reimagines the cassoulet while keeping carbs in check thanks to the clever swap of riced cauliflower in place of traditional beans. Slowly simmered in an aromatic broth enriched with garlic, onions, tomato paste, dry white wine, and a medley of fresh herbs, this dish achieves the same rich and satisfying depth as its traditional counterpart. Perfect for cozy evenings or special gatherings, this protein-packed cassoulet is baked in a Dutch oven for ultimate flavor and tenderness, making it an impressive, guilt-free culinary masterpiece.
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Recipe Information
Ingredients
- 4 Bone-in chicken thighs
- 4 links Pork sausage (keto-friendly)
- 1 pound Cubed pork shoulder
- 2 cups Cauliflower, riced
- 6 slices Smoked bacon
- 3 tablespoons Olive oil
- 4 cloves Garlic, minced
- 1 medium Onion, diced
- 2 tablespoons Tomato paste
- 3 cups Chicken broth
- 1 cup Dry white wine
- 2 Bay leaves
- 4 Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Ground paprika
Instructions
Preheat the oven to 325°F (160°C).
Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them skin-side down in the pot until browned, about 4-5 minutes per side. Remove from the pot and set aside.
Add the pork sausages to the pot and lightly brown them on all sides, about 5 minutes total. Remove from the pot and set aside with the chicken.
In the same pot, cook the bacon until crispy. Remove the bacon, crumble it, and set aside, leaving the rendered fat in the pot.
Add the cubed pork shoulder to the pot and cook until browned on all sides, about 6-8 minutes. Remove from the pot and set aside with the other meats.
Add the remaining tablespoon of olive oil to the pot, then sauté the diced onion until translucent, about 4 minutes. Add the minced garlic and cook for another minute.
Stir in the tomato paste, paprika, sea salt, and black pepper. Cook for about 2 minutes until fragrant and slightly thickened.
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom. Simmer for 3 minutes to allow the alcohol to cook off.
Add the chicken broth, bay leaves, and thyme sprigs to the pot. Bring the mixture to a simmer.
Return the chicken, sausages, pork shoulder, and crumbled bacon to the pot, making sure they are submerged in the liquid.
Cover the Dutch oven with a lid and transfer it to the preheated oven. Bake for 1 hour.
After 1 hour, remove the Dutch oven from the oven. Stir in the riced cauliflower, ensuring it is well distributed.
Return the pot to the oven, uncovered, and bake for another 30 minutes until the cauliflower is tender and the sauce has thickened slightly.
Remove the bay leaves and thyme sprigs. Sprinkle the chopped parsley over the cassoulet before serving.
Serve hot and enjoy this low-carb twist on a classic French dish!
Nutrition Facts
Calories |
4226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.3 g | 408% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 950 mg | 317% | |
| Sodium | 8654 mg | 376% | |
| Total Carbohydrate | 53.7 g | 20% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 19.3 g | ||
| Protein | 237.0 g | 474% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 5704 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
