Loading Video...

Weekday Cassoulet

Save Recipe
  • Level: Easy
  • Total: 1 hr 55 min
  • Prep: 30 min
  • Inactive: 15 min
  • Cook: 1 hr 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone

Salt and freshly ground black pepper

1/2 pound slab bacon, sliced into large lardons

1 large onion, chopped

3 celery stalks, chopped

2 carrots, chopped

4 cloves garlic, minced

1/2 cup white wine

2 cups cooked Northern white beans

1 bay leaf

2 teaspoons dried thyme

1/2 cup chicken stock

1 tomato, sliced very thinly

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

Directions

  1. 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.
  2. In a large Dutch oven, over medium-low heat, add the bacon and slowly render the fat. Remove the bacon to a plate when crispy, leaving the fat in the pan. Raise the heat to medium-high and add the chicken, skin side down. 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, bay leaf and thyme. Nestle the chicken thighs and bacon 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 with sliced tomatoes and the Garlic Bread Crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.

Garlic Bread Crumbs:

  1. 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.
Seared Scallops
PREMIUM
Amanda Freitag

Seared Scallops

13m Easy 99%
CLASS
Quick and Easy Chicken Mole Enchiladas
PREMIUM
14m Easy 94%
CLASS
Crispy Baked Chicken Wings
PREMIUM
25m Easy 100%
CLASS
Chicken Green Enchiladas
PREMIUM
23m Intermediate 99%
CLASS