Weekday Cassoulet

By anonsouthernbell

Ingredients

• 4 bone-in, skin on chicken thighs cut in 1/2 through the bone
• salt & freshly ground pepper
• 1/2 lb slab bacon, sliced into large lardons
• 1 large onion, chopped
• 3 chopped celery stalks
• 2 carrots choped
• 4 cloves garlic minced
• 1/2 c white wine
• 2 c cooked Northern White Beans
• 1 bay leaf
• 2 tea dried thyme
• 1/2 c chicken stock
• 1 tomato sliced very thinly
• garlic bread crumbs
• sliced baguette for serving
• Garlic Bread Crumbs
• 2 tabl extra virgin olive oil
• 1 clove garlic
• 3 slices bread pulsed in food processor
• salt & pepper

Preparation

Step 1

Preheat over to 350. Rince and dry chicekn well and season w/salt and pepper. Sit @ room temp for 15 min.

In large Dutch over, over med-low heat, add the bacon and slowly render the fat. Remove bacon to a plate when crispy, leaving the fat in the pan. Raise heat to med-high and add chicken skin side down. Brown chicken on both sides and remove to a plate. Add onion, celery, carrots and garlic. Saute until soft - about 5 min. Deglaze the pan w/ white wine and reduce by half. Stir in the beans, bay leaf and thyme. Nestle the chicken thighs and bacon into the pot. Add chicken stock, cover and bake for 20 min in the oven. Remove from over, remove lid and top w/tomatoes and garlic bread crumbs. Bake uncovered 15min.

Bread Crumbs:
In a small saute pan over low heat, add the oil and garlic and still until the oil is fragrant, about 1 min. Toss in bread crumbs and cook until start to golden, about 2-3 min. Season w/salt & pepper and remove from heat.