Cassoulet
Chicken, Sausage, and beans casserole, Perfect for a winters meal
Equipment
- 1 Slow Cooker
Ingredients
- 1/2 lb Cannelli Beans Picked, Rinsed, Soaked overnight
- 8 oz Thick Cut Bacon Chopped to 1/2" Strips
- 4 ea Chicken Thighs Skin On, Bone In, Flavor On
- 1 ea Yellow onion Peeled, Diced
- 2 ribs Celery Washed, Diced
- 1 ea Carrot Peeled, Diced
- 3 cloves Garlic peeled, minced
- 1/2 lb Italian Sausage
- 4 cups Chicken Stock
- 1/2 cup White Wine
- 4 sprigs Thyme Fresh
Instructions
- Add the beans and stock to the slow cooker; set to high and bring to a simmer. Use sufficient stock to cover
- In a cast-iron skillet over medium heat add the bacon and cook until crispy and remove to a plate.
- Season the chicken with salt and pepper, then brown off on both sides in the rendered fat. Remove to a plate.
- Add the sausage to the skillet and brown on all sides; remove to the plate
- Add the mirepoix to the skillet, and cook until the onions are soft and translucent and start to take color; add the garlic and cook until fragrant; thence, add to the beans
- Deglaze the skillet with the wine; scraping the fond up. Then add to the beans.
- Add the thyme to the beans; then add the sausage, bacon.
- Lay the browned chicken on top of the beans; lid up.
- Set slow cooker to low, and cook until the beans start to break down; ~ 5-6 hours.
- Taste, season, and balance flavor
- Serve with crusty bread and a side salad
Notes
I've written this to use a slow cooker and portioned this as a cook for two.
One can use a heavy cast iron cooker and slow cook this in the oven at ~ 275.
I've used chicken thighs, one could use a broken-down chicken (mixed chicken parts) as well.
Nutrition
Calories: 764kcalCarbohydrates: 25gProtein: 31gFat: 57gSaturated Fat: 19gTrans Fat: 1gCholesterol: 116mgSodium: 1584mgPotassium: 715mgFiber: 4gSugar: 5gVitamin A: 275IUVitamin C: 6mgCalcium: 95mgIron: 4mg
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