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Weekday Cassoulet Recipe

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This recipe for Weekday Cassoulet is from Alex & Hana's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 bone - in, skin - on chicken thighs, cut in 1/2 through the bone
Salt and freshly ground black pepper
1/2 lb 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 tsp dried thyme
1/2 Cup chicken stock
2 Tbsp tomato paste
1/4 Cup Garlic Bread Crumbs
1 baguette, sliced, for serving
Directions:
Directions:
Preheat the oven to 350º. Rinse and dry the chicken well and season with salt and pepper. Let sit at room temperature for 15 minutes.
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, thyme and tomato paste. 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 the garlic bread crumbs. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.º
Personal Notes:
Personal Notes:
This recipe is so rich and delicious! Can substitute pancetta for lardon.
Boneless chicken thighs would make eating easier.

 

 

 

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