Chicken Cassoulet

Chicken Cassoulet

Ingredients:

• 1.5-2 lb pkg bone-in chicken drums and/or thighs
• 4 slices bacon or pork belly, cut into 1 inch pieces
• 1/2 lb dinner sausage, sliced
• 1 medium onion, chopped
• 1 large leek, thinly sliced (tough greens removed)
• 2 carrots, peeled chopped
• 3 stalks celery, chopped
• 6 cloves garlic, minced
• 1 cup good dry white wine
• 2 cans or 4 cups cooked white beans (navy, cannellini, or great northern beans,) drained
• 1 Tbsp double concentrated tomato paste
• 2-3 cups chicken broth
• 2 sprigs rosemary
• 6 sprigs thyme
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 300°F
2. Add bacon to a Dutch oven, or other large oven safe pot. Cook over medium-low heat until browned. Remove to plate. Cook sausage in bacon grease until browned, about 4 minutes. Remove to plate. Cook chicken, browning on both sides. Remove to plate. Drain all but 1 Tbsp grease.
3. Cook onion and leek in reserved bacon grease until fragrant and softened, about 7 minutes. Add carrots, celery, and garlic, cook for an additional 5 minutes. Add white wine, deglaze the pan and cook until reduced by half.
4. Stir in beans, tomato paste, broth, salt and pepper. Tie together sprigs of thyme and rosemary and add to the pot. Return meat to the pan as well. Cover and bake for 2 hours. Uncover and bake for an additional hour. Serve with a glass of white wine and crusty bread for dipping.

Makes about 6 servings

Free Recipe Books, from LifeSource.

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