Chicken Cassoulet
Chicken Cassoulet
Ingredients
Cooking time: 60 min.
Preparation time: 25 min.
Total Time: 85 min.
Servings: 6
Prevents your screen from going dark.
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
Preparation
Begin by gathering and prepping all of your ingredients according to the ingredient list above to have ready and organized for use.
Preheat the oven to 350°.
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.
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.
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.
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.
Stir in the tomato paste to incorporate, then pour in the white wine, allowing it bubble up for about 30 seconds.
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.