Cassoulet

Cassoulet

Cassoulet is a French dish made with white beans, meats, and vegetables. It's slow-cooked in a casserole dish and served with bread and a glass of wine.

Cassoulet

Ingredients

• 5 pieces of thick-cut bacon, sliced

• 4 chicken thighs

• 4 Italian sausages

• 3 Tablespoons olive oil

• 1 large onion, diced

• 1 Tablespoon garlic, minced

• 1 can of diced tomatoes with juice

• 2 cans of navy beans with brine

• 1 bunch fresh thyme

• Salt and pepper as needed

• 2 cups panko breadcrumbs

• Chiffonade parsley for garnish

Method

1. In a large Dutch oven over medium heat, cook the bacon until almost crisp, then transfer it to a separate plate, reserving the fat in the pan.

2. Season both sides of the chicken with salt and pepper, and set aside

3. Using the tip of your knife, poke small holes in the sausages to keep them from bursting as they cook

4. Add 1 Tablespoon of olive oil to the bacon fat, then add the chicken, skin-side down, and the sausages.

5. Cook on each side for about 10 minutes, and then transfer to the plate with the bacon

6. Remove about ¾ of the fat from the pan, and cook the onions and garlic until the onions soften

7. Stir in the tomatoes, beans, thyme, cooked bacon, salt, and pepper

8. Place the chicken and sausages among the mixture and bring to a slight boil

9. Once it starts to boil, bring the temperature down to a simmer, and cook for about 25 minutes, or until the chicken and sausages reach an internal temperature of 165 degrees F in the most significant section of meat

10. In a small bowl, add the rest of the breadcrumbs, olive oil, and parsley, and mix well

11. Remove the thyme sprigs from the cassoulet, turn the oven to broil

12. Place a small amount of the mixture with one sausage and one chicken breast into a small casserole dish or oven-safe bowl, and cover with a generous amount of the breadcrumb mixture

13. Broil for about 3 minutes until the top browns

Serve immediately with crusty bread

Herbs de Provence

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