Home > Main Dishes > Cassoulet

Cassoulet

October 14, 2014 Leave a comment Go to comments

CassouletFood Network

4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/2 pound smoked sausage, sliced
1 large onion, chopped
3 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, minced
1/2 cup white wine
2 (15 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons dried thyme
1/2 cup chicken stock
1 (14.5 ounce) can diced tomatoes, drained
Garlic Bread Crumbs, recipe follows
1 baguette, sliced, for serving

Garlic Bread Crumbs:
2 tablespoons extra-virgin olive oil
1 clove garlic, minced
3 slices slightly stale or dried bread, pulsed into crumbs in food processor
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees F. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.

In a large Dutch oven, over medium-high heat, add the olive oil. Add the chicken, skin side down, and brown the chicken on both sides and then remove to a plate. Add the onion, celery, carrots and garlic and saute until soft, about 5 minutes. Deglaze the pan with white wine and reduce by half. Stir in the beans, tomatoes, bay leaf and thyme. Nestle the chicken thighs and sausage into the pot. Add the chicken stock, cover and bake in the oven for 20 minutes. Remove from the oven, remove the lid and top the cassoulet the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.

Garlic Bread Crumbs:
In a small saute pan over low heat, add the oil and the garlic. Stir until the oil is fragrant, about 1 minute. Toss in the bread crumbs and cook until the bread crumbs start to turn golden, about 2 to 3 minutes. Season with salt and pepper, to taste, and remove from heat.

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Categories: Main Dishes
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