Welcome back to Wine, Dine, and Read! Every week, we combine the magic of a great book with the pleasures of fine dining and delicious drinks. This week, we’re diving into “The Invisible Life of Addie LaRue” by V.E. Schwab, a stunning story about a woman who makes a Faustian bargain to live forever but is cursed to be forgotten by everyone she meets. Let’s embark on a journey through time with Addie while savoring flavors that evoke the origin place of her story.

Book Overview

“The Invisible Life of Addie LaRue” by V.E. Schwab unfolds over centuries, exploring themes of memory, desire, and existential angst. Addie LaRue wants to escape her ordinary life in rural France and unfortunately binds herself to a dark entity in the process. The novel spans across history and continents, showing the struggle of a woman who is both everywhere and nowhere, remembered by none but the darkness itself.

I found this novel captivating, not just for its rich historical tapestry but also for the exploration of what it means to leave a mark on the world. So many are obsessed with what they leave behind, and this was a really compelling take on living forever. Addie’s story is unforgettable, at least it is for me.

The Perfect Pairing

Why a French Cassoulet and a French Red Wine

The choice of a French cassoulet as our themed dish ties directly to Addie’s origins in France and the rustic quality of her life. Cassoulet, hearty and rich, symbolizes the warmth of memories she clings to despite her curse. This meal, steeped in tradition, mirrors Addie’s journey through the ages, comforting yet complex.

To pair with our cassoulet, I’ve decided a red works best. I wanted something that had depth to it, like the story, and one of French origin. Louis Jadot’s Côte de Beaune Villages is a blend of fruity and earthy flavors, which works well with the rustic elements of the cassoulet. This wine brings out the traditional essence of the French countryside, much like the historical journey of Addie LaRue across France and beyond.

The Audio Choice

For our reading soundtrack, “La Vie en Rose” by Édith Piaf encapsulates the romance and tragedy of Addie’s life. This classic French song, with its melancholic yet hopeful melody, echoes the bittersweet moments of love and loss that mark Addie’s invisible existence.

Recipe: French Cassoulet with Chicken, Sausage and White Beans

Ingredients

• 8 ounces pancetta (or salt pork), cut into larger dice
• 12 ounces pork sausage (garlic sausage, if you can find it), cut into 2” inch pieces
• 4 bone-in and skin-on chicken thighs
• 4 chicken drumsticks
• Salt
• Black pepper
• 1 onion, diced
• 2 dried bay leaves
• 2 teaspoons Herbes de Provence
• 8 large cloves garlic, pressed through garlic press
• 3 tablespoons tomato paste
• ¼ cup white wine
• 3 (15 ounce) cans organic cannellini beans, drained and rinsed
• 1 ½ cups chicken stock
• 1 small bundle thyme (broken up into a few sprigs), plus 1 teaspoon thyme leaves, divided use
• 1 large sprig rosemary
• Crusty bread, to serve alongside

Instructions

1. Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
2. Preheat the oven to 350°.
3. Place a large, deep Dutch oven or pot over medium-high heat. Once hot, add in the diced pancetta and allow it to crisp for about 5 minutes. Remove from the pot and set aside for a moment.
4. Next, add in the chunks of pork sausage, and sear those for about 5 to 6 minutes, or until golden-brown. Remove those from the pot and set aside for a moment.
5. Season the chicken thighs and drumsticks with salt and pepper, and sear those in the pot for about 4 minutes per side, or until the skin is golden-brown. Remove from pot and set aside for a moment.
6. Wipe out a bit of fat from the pot leaving about 2 tablespoons worth. Add in the onion and saute for about 2 to 3 minutes, until softened. Add in the bay leaves and Herbes de Provence, along with the garlic, and stir those in until aromatic.
7. Stir in the tomato paste to incorporate, then pour in the white wine, allowing it bubble up for about 30 seconds.
8. Add in the cannellini beans and the chicken stock, and stir to combine. Bring to a simmer, then add back into the pot the sausage pieces and the pancetta, and nestle the chicken pieces into the pot. Scatter the bundle of thyme over top of the chicken (breaking up the bundle into smaller sprigs), and add the rosemary sprig as well.
9. Place the chicken cassoulet into the oven, uncovered, and cook for 1 hour, turning the pot halfway through the cooking for even browning.
10. Remove the chicken cassoulet from the oven and remove the thyme and rosemary sprigs, as well as the bay leaves. Allow it to sit for about 5 to 10 minutes (it will be very hot), then and sprinkle over top the 1 teaspoon of thyme leaves.
11. To serve, spoon either 1 thigh or 2 drumsticks into a shallow bowl, along with some of the saucy beans and the sausage, and enjoy with crusty bread on the side for dipping.

Recipe from The Cozy Apron – link here

This dish is a perfect way to settle in for an evening of reading “The Invisible Life of Addie LaRue,” with its warmth and richness of the history that Addie comes from.

In my cooking video I did use skinless chicken thighs as that’s what I had on hand, but I do recommend using bone-in, skin-on chicken to enhance the flavor of the dish!

Products Used:

Staub Dutch Oven

Don’t forget to follow me on Pinterest and Instagram at @winedineandread for more on this pairing, including a cooking video and further insights into Addie’s world. Join us next week for another adventure of literature, food, and wine.

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Image Credit

All images are produced by Wine, Dine and Read unless otherwise stated. Other images not produced by WDR in this blog and on social media are:

Photo of France and Edith Piaf: Google