New Way Cassoulet
Traditional cassoulet is an all day affair, but this version captures the essence with ease. Chicken, bacon and sausage are nestled in a savory bean mixture topped with crisp crumbs. All this in about an hour!
- 6
Ingredients
- 4 slices thick-cut bacon
- 6 chicken thighs (about 2 lbs)
- 2 large onions
- 2 cloves garlic
- 1/2 pound kielbasa
- 1 (14.5 oz) can stewed tomatoes
- 3/4 tsp thyme
- 1/8 tsp allspice
- 2 (19 oz) cans white kidney beans
- 1 1/2 cups soft bread crumbs
- 1 tbsp oil
Preparation
Step 1
1. Preheat oven to 350ºF. Cut bacon into 1-inch pieces. In large skillet over medium-high heat, cook bacon until crisp; remove, leaving drippings. Add chicken, skin-side down, and cook until crisp, about 6 minutes. Turn and brown second side, 3 minutes, and remove, leaving about 1/4 cup drippings.
2. Meanwhile, chop onions, mince garlic and slice kielbasa into 1-inch pieces. Add onions, garlic and kielbasa to skillet and cook until golden, about 8 minutes. Stir in tomatoes (chop pieces if very large), thyme and allspice. Drain and rinse beans. Stir in beans and bacon; bring to simmer.
3. Turn bean mixture into 3-qt shallow baking dish, Tuck chicken down into bean mixture, leaving skin exposed. In small bowl, mix together bread crumbs and oil. Carefully sprinkle crumbs on top of bean mixture, leaving chicken uncovered. Bake until crumbs are golden and chicken is cooked through, 30 minutes.