| Portions |
|---|
| Serves 4 |
Ingredients
- 2 slices bacon, diced
- 2 skin-on chicken leg quarters or 4 bone-in, skin-on chicken thighs
- Kosher salt
- Freshly ground black pepper
- 2–4 (3½ oz each) sausages
- 2 small yellow onions, diced
- 2 celery stalks, diced
- 1 carrot, diced
- 2–3 sprigs fresh thyme
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons smoked paprika
- Pinch freshly grated nutmeg
- ½ cup dry white wine
- 1½ cups chicken broth plus more if needed
- 1 can (14 fl oz) white kidney beans, drained and rinsed
- 3 tablespoons finely chopped fresh parsley, divided
- 2 thick slices crusty bread, plus more for serving
Directions
- Preheat your oven to 350°F.
- Place the bacon in a large braiser, cast-iron skillet, or Dutch oven and set over medium heat. Cook, stirring often, until the bacon is crisp, 5 to 6 minutes. Using a slotted spoon, remove the bacon from the pan and set aside.
- If using chicken leg quarters, split the thighs from the drums. Season the chicken with salt and pepper and add to the pan, skin side down, along with the sausages. Sear until golden brown and a good amount of chicken fat has rendered out. This should take 7 to 8 minutes. At this point, the chicken and sausages will not be cooked through, but set them aside with the bacon. Carefully transfer 1 to 2 tablespoons of fat from the pan into a small bowl— you’ll use it later.
- Add the onions, celery, and carrots to the pan. Season with salt and pepper and add the thyme sprigs. Cook, stirring occasionally, until softened and lightly golden brown, 5 to 8 minutes. Add the garlic, tomato paste, paprika, and nutmeg, turn the heat up to medium-high, and toast for 1 minute, then deglaze the pan with the white wine. Allow the wine to reduce by half, then pour in the chicken broth.
- Add the beans, 2 tablespoons of parsley, and the bacon and stir well to combine. If needed, add a little more chicken broth to cover. Nestle in the chicken and sausages, making sure the chicken is skin side up, and bring to a simmer.
- Meanwhile, tear the bread into small chunks and toss with the remaining 1 tablespoon of parsley and 1 to 2 tablespoons of the reserved chicken fat.
- Season with salt and pepper and scatter the bread over the simmering beans and meat.
- Transfer the pan to the oven and cook for 30 to 35 minutes, or until everything is golden brown and the chicken and sausages are cooked through and very tender.
- Allow the cassoulet to rest for 10 minutes before serving with more crusty bread.
Note: If you don’t have a braiser or Dutch oven, prepare the cassoulet in a large frying pan or saucepot, then transfer to a casserole dish to finish in the oven.