Chef John's Quick Cassoulet
We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options.
Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan. Stir in sausage slices;...
- Yield: 4
- Cooking time: 45 Min
- Publisher: Allrecipes.com
- 4 ounces bacon, cut into 1 inch pieces
- 8 ounces smoked sausage, sliced
- 12 ounces boneless, skinless chicken thighs, cubed
- 1 onion, diced
- salt and pepper to taste
- 2 cups chicken broth, plus more if needed
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 1/2 teaspoons minced fresh rosemary
- 1 1/2 teaspoons minced fresh thyme
- cayenne pepper to taste
- 1/4 cup melted butter
- 1 cup bread crumbs
- 1/2 cup finely grated Parmigiano-Reggiano
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