Faux Cassoulet

Faux Cassoulet
Faux Cassoulet

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 6

    skin-on, bone-in chicken thighs

  • Kosher salt and freshly ground black pepper

  • 1/4

    cup olive oil

  • 1

    pound boneless country-style pork ribs, cut into 1 1/2-inch pieces

  • 12

    ounces thick bacon, chopped

  • 1

    small onion, chopped

  • 2

    medium carrots, chopped

  • 2

    celery ribs, chopped

  • 1

    (28-oz.) can whole tomatoes, drained and chopped

  • 3

    garlic cloves, minced

  • 1

    (16-oz.) package smoked sausage, sliced

  • 2

    (15.8-oz.) cans great Northern beans, drained and rinsed

  • 3/4

    cup reduced-sodium chicken broth

  • 2

    tablespoons chopped parsley

  • 2

    teaspoons chopped thyme

  • 2

    teaspoons chopped oregano

  • 2

    teaspoons chopped rosemary

  • 2

    tablespoons butter, melted

  • 1 1/2

    cups panko (Japanese breadcrumbs)

Directions

Sprinkle chicken with salt and pepper; cook half of chicken in 1 Tbsp. hot oil in a large skillet over medium-high heat 5 minutes on each side. Remove from skillet; repeat with 1 Tbsp. oil and remaining chicken. Wipe skillet clean. Sprinkle pork with salt and pepper, and sauté in remaining 2 Tbsp. hot olive oil in skillet, 3 minutes or until browned. Remove pork; wipe skillet clean. 2. Preheat oven to 300°. Cook bacon in skillet over medium heat, stirring occasionally, 8 minutes or until crisp; drain bacon, reserving 2 Tbsp. drippings in skillet. Add onion, carrots, and celery, and cook over medium heat, stirring occasionally, 8 minutes. Stir in chopped tomatoes, and cook 1 minute. Add garlic, and cook 1 minute. 3. Add bacon, sausage, and reserved pork to tomato mixture; bring to a simmer. Stir in beans and next 5 ingredients. Season with salt and pepper. Arrange chicken in a single layer, skin side up, in a large baking dish. Spoon bean mixture over chicken. 4. Stir together melted butter and breadcrumbs, and sprinkle over cassoulet. Bake at 300° for 2 1/2 to 3 hours or until golden brown and bubbly. Let stand 10 minutes before serving.

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