Fresh Markets

Sunday Cassoulet

1 hourServing size
Sunday Cassoulet

Ingredients

  • ½ lb Pancetta
  • 2 lb bone in/skin on chicken thighs
  • Kosher Salt
  • Ground Pepper
  • 1 lb sausage links
  • 1 large onion, diced
  • 1 small head of garlic, chopped
  • 12 clove pods
  • 1 ½ c celery, trimmed and ½” chop
  • 1 ½ c carrots, peeled and 1/2” chop
  • 3 (15 oz) canned cannellini beans, NOT drained
  • 2-4 c chicken stock
  • 2 bay leaves
  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Oregano
  • Fresh Parsley

Directions

Preheat oven to 300*

In a dry heavy bottom Dutch oven, render pancetta or pork belly/salt pork over medium low until the fat has gently melted out and the meat is slightly crisp. Stirring occasionally, this will take about 15 minutes.

Meanwhile, generously season bone in/skin on chicken thighs with salt and pepper.

When the pancetta has rendered nicely, use a slotted spoon to remove from the Dutch oven, leaving behind the fat.

Turn the heat up to medium and gently place the chicken thighs skin side down in the Dutch oven. Sear 7-10 minutes until fat begins to render out and the skin starts to form a rich honey color and crust like texture. Flip and cook the second side for about 3-4 minutes. Remove from the Dutch oven and set aside.

Add the sausages to the pan and sear long enough to form color on the surface. Do not worry about cooking through. Remove from the pan.

Add the onion to pan and cook until translucent in the fat and juices from the meats, about 7 minutes. Add garlic and cook until fragrant, about 2-3 minutes. Add cloves. Add celery and carrots along with a pinch of salt and cook 5-6 minutes until slightly tender. Add the beans along with all the canned bean liquid. Add 2 cups chicken stock. Stir gently and bring to a simmer.

Return the pancetta, chicken thighs, and sausage to the Dutch oven, nesting the meat into the bean mixture until it is 80% covered. Place the 2 bay leaves and bouquet garni in the center.

Bake uncovered for 2-3 hours until chicken falls off the bone. Check 1-2 times during the bake and add more chicken stock if it is starting to look a little dry.

Remove from the oven and let rest 10-15 minutes and serve hot by placing a spoon full of the bean mixture down on a plate followed by chicken thigh and sausage. Garnish with fresh parsley.

Tip: Pairs well with crusty baguette smothered in butter from Normandy and a glass of Syrah, slightly chilled. Bon appetite!

Original recipe courtesy of Chef Anna Rossi @chefannarossi