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Mountain Cassoulet

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Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Course Main Course
Cuisine French
Servings 12 servings

Ingredients
  

  • 1 lb. garlic-blue cheese sausages or your favorite sausage
  • 1 smoked pork shank cubed
  • 2 strips bacon cut into 1-inch pieces
  • 4 bone-in skin-on chicken thighs
  • 2 tbsp butter
  • 1 medium yellow onion chopped
  • 2 small carrots chopped (unpeeled)
  • 1 stalk celery chopped
  • 1 tbsp Herbes de Provence
  • 1 29- ounce can of cannellini beans drained
  • 4 cups chicken stock
  • 3 garlic cloves minced
  • 2 cups bread crumbs

Instructions
 

  • Preheat the oven to 350ºF
  • In a Dutch oven at medium-high, cook the bacon until just starting to crisp, and then remove the pieces.
  • Add the sausages and brown them. Remove from pan to a plate and set aside.
  • Place the chicken thighs skin down in the bottom of the pan, cooking for 8 minutes. Turn the chicken thighs over and cook for an additional 3 minutes. Remove from pan to a plate and set aside.
  • Reserve 2 tablespoons of the pan fat (leave it in the pan) and discard the remaining fat.
  • Add the onions and sauté until translucent. Add the carrots, celery, and garlic, and cook until softened.
  • Mix together the vegetables and cannellini beans in a casserole dish. spread this out evenly across the bottom.
  • Place all the meats on top of the beans and vegetables. Pour chicken stock on top of everything.
  • Melt the butter and in a small bowl combine with the bread crumbs. Sprinkle it evenly over the stew.
  • Bake for 1 and a half hours, periodically pressing the bread crumbs into the stew which will help thicken it.
  • Place the stew underneath the broiler to slightly brown the top crumbs and remove it from the oven.
  • Allow to sit for a few minutes, then serve and enjoy!
  • Bon appétit
Keyword cassoulet