The New Standard’s Summer Cassoulet Recipe

WINTER PARK, Fla. — Cassoulet is probably not a household word you throw around every day. But at the New Standard in Winter Park, a chef is utilizing his French culinary training to create a lightened up version of a traditionally hearty, thick, fall-time stew. And instead of pork belly or duck, he’s using chicken breast. 

“I went to French culinary school, so it’s one of my favorite things to eat,” says top chef Ryan McLaughlin. “The biggest secret to French cooking is probably butter.” 

So on that note, let’s do this!

Summer Cassoulet by the New Standard in Winter Park

Serves 2

2 bone-in, skin-on chicken breast

2 Tbsp. parsley, minced

1/2 Tbsp. thyme, minced

1 1/2 Tbsp. garlic, minced, divided

1 1/2 Tbsp. shallot, minced, divided

1/4 cup olive oil

1/2 cup canned Cannellini beans, rinsed

1/2 cup frozen peas, thawed

1/2 cup fresh green beans, cut into one-inch pieces

1/2 cup canned fava or lima beans, rinsed

1/2 cup carrots, diced

1/2 cup asparagus, cut into one-inch pieces

4 Tbsp. unsalted butter

2 cups low-sodium chicken stock

Salt and pepper to taste

For chicken:

Combine herbs, ½ Tbsp. garlic, ½ Tbsp. shallots, and olive oil and mix thoroughly and then rub chicken breasts with the mixture, spreading evenly until they are well coated. Season each side with salt and pepper to taste. Set aside in the refrigerator to marinate for at least an hour, but up to overnight. Once marinated, roast the chicken in the oven at 300 to 325 degrees until the internal temperature reaches 160 degrees. 

For stew:

In a sauté pan over medium heat, add two tablespoons of butter. Once melted, add the garlic and shallots and sweat until soft and almost translucent. Add the carrots, peas, green beans, asparagus and lima or fava beans and season lightly with salt and pepper and stir continuously, making sure nothing browns.

Add a cup and a half of the stock or broth and continue to stir while the vegetables cook. Next add the canned white beans and stir until everything is mixed well. Make sure all the stock/broth hasn’t evaporated or reduced completely and add some of the additional remaining stock as needed. 

To finish:

In the meantime, heat a grill or a cast iron grill pan to medium high heat and place the chicken breast skin side down on the grill. Be mindful not to burn the skin, but a little bit of char will go nicely with this dish. Flip chicken over and finish on the grill, making sure

the internal temperature is 165 degrees. Place the chicken on a cutting board to rest while you finish the bean and vegetable mixture. 

The vegetables should be slightly viscous and saucy. At that point, turn the heat off your pan and add the remaining 2 to 4 tablespoons of butter and stir continuously until the butter is emulsified into the sauce. Divide the mixture between two bowls or plates, slice the chicken breast into several pieces and arrange on top. Garnish with additional fresh herbs.

Thirsty? We are too. Here’s a bonus cocktail recipe courtesy of The New Standard.

Smoke On the Water

1.5 oz Hayman’s Old Tom gin

1 oz watermelon juice (available at Whole Foods)

0.5 oz St. Elder elderflower liqueur

0.5 oz lemon juice

0.5 oz agave syrup

Se Busca mezcal floater