Cassoulet with Chicken and Sausage

  • 4 slices bacon, chopped
  • 2 sweet Italian sausages, cut into ½” chunks
  • 1 lb boneless chicken thighs, skin removed
  • 1 ½ cups chopped onion
  • 1 garlic clove, minced
  • 1 15 oz can diced tomato with juices
  • 2 cups chicken stock
  • ½ cup dry white wine
  • 1 TB salt
  • ½ tsp freshly ground pepper
  • 2 14 oz cans cannellini beans, rinsed and drained
  • 1 bay leaf
  • Small bunch of fresh thyme, tied
  • 2 leafy stalks fresh Italian parsley, whole
  • 1 leafy stalk fresh Italian parsley, minced

Meat lovers rejoice: this rich cassoulet has bacon, sausage, AND chicken!  Be sure you leave yourself plenty of time to make this many-step dish, but don’t worry: all the work will be worth it.

Preheat oven to 325°F. Place a large oven proof pot with a lid over medium heat. Add bacon to unheated pan and cook until brown and crisp.  Remove bacon, set aside on paper towel to drain.  Drain all but 2 tablespoons of the bacon drippings from the pot.  Add the sausage and cook until browned on all sides.  Remove to paper towel to drain.  Add chicken thighs to pan and cook over medium heat until browned, turning over to brown second side.  Remove from pot and set aside.  Add the onion and garlic to pot, lower the heat to medium-low and cook until the onion softens, 5-7 minutes.  Add the wine, stir to combine and scrape any browned bits from the bottom of the pot.  Cook until liquid has evaporated and the onions are glazed-looking.  Add tomatoes with juices, beans, chicken stock and thyme, bay leaf and whole parsley stalks.  Return sausage and chicken to pot.  Bring mixture to a boil then place in the preheated oven, uncovered, for 45 minutes.  Cassoulet is done when the liquid is reduced and the top has a crusty, glazed appearance.  Remove from oven, remove parsley sprigs, bay leaf and thyme bundle.  Serve with bacon on top and a sprinkle of fresh minced parsley.