Print Recipe

Quick Cassoulet

Prep Time40 mins
Cook Time2 hrs
Course: Main Course
Cuisine: French
Servings: 4 people
Author: Marie Cook

Ingredients

  • 1/2 lb Bacon
  • 4 Sausages
  • 4 Bone in/skin on Chicken Thighs
  • 3 cans Cannellini Beans drained
  • 1 small Onion chopped
  • 1 large Carrot diced
  • 1/2 large Fennel Bulb diced
  • 1/2 cup Sun Dried Tomatoes chopped
  • 1 tbsp Fresh Sage (1t dried) chopped
  • 1 tbsp Fresh Rosemary (1t dried) chopped
  • 5 cloves Garlic minced
  • 1 cup Dry White Wine
  • 2 tbsp Fresh Parsley Diced
  • 1 cup chicken broth
  • 1/2 cup Panko Bread Crumbs

Instructions

  • Cut the bacon into 1/4" strips and brown it up in the bottom of a dutch oven. When brown and crispy remove from the pot and set aside. Brown the sausages in the bacon fat that is left in the pot. When brown remove from the pot and set aside. Pull the skin off the chicken breasts and stretch it out on a cookie sheet. Heat the oven to 400 degrees and put it in there for about 15-20 minutes until it becomes brown and crispy. Season the chicken with salt and pepper and brown in the remaining bacon fat in the dutch oven. When brown take it out and set it aside. Chop up your onion, carrot and fennel and brown in the bacon fat in the bottom of the dutch oven. When it starts to get soft add the minced garlic and let it cook for a minutes or two. Drain the liquid off the beans and add to the pot with the diced bacon, sun dried tomatoes, wine, chicken broth, sage and rosemary. Give it a good stir to mix well and and nestle the sausages and chicken thighs on top. Cover and place in a 350 degree oven for 1 1/2 hours. Depending on your pot you may need to add a bit more chicken broth during the cooking process, just check on it every once in a while while it's cooking.
    Take the cooked chicken skin off the cookie sheet and chop it up and add it to the panko bread crumbs, then take the chicken fat that is on the cookie sheet and add it to the mixture. Give it a good stir to coat the bread crumbs.
    After 1 1/2 hours pull the pot out of the oven and sprinkle the bread crumb mixture over the top and sprinkle with fresh chopped parsley. Return to the oven uncovered for 30 minutes so that the bread crumbs can brown up.
    Serve with a crisp salad and crunchy french bread.
    Note: if you can't find fennel substitute celery.