The first time I had cassoulet was at a dinner party at a friends house. He prepared it the traditional way, made with duck confit, sausage, and beans. I will say, it was tasty, but it was so incredibly rich that after just a few bites, I couldn't eat anymore. So I set out to find a cassoulet that was tasty but didn't leave me with such a heavy feeling. That's when I found this recipe. I pretty much stuck to the original recipe which can be found here, although I did make a few changes. This was super easy to make, a little extra prep work, but worth it. Best of all, I made it the night before then baked it off the day of. I hope you give this a try. I know the picture isn't the prettiest, but this was a very comforting dish, a perfect one-pot meal for a rainy, cold day. Then again, it's good any other day as well. Here's the way I did it, of course you could always follow the original recipe.
Chicken Cassoulet with Fennel and Sausage:
2 organic bone-in/skin-on chicken breasts
2 organic bone-in/skin-on chicken thighs
2 tbsp organic olive oil
salt & pepper to season the chicken
1/2 pound sweet Italian sausage
1 medium organic yellow onion, diced
1 medium organic fennel bulb, diced
1 organic carrot, cut into thin rounds
4 organic garlic cloves, minced
2 teaspoons each organic rosemary & thyme, minced
4 cups organic, low sodium chicken broth
1- 15 ounce can cannelini beans, drained & rinsed
Directions: In a dutch oven or large pot set to medium-high heat, add the olive oil. Season both sides of the chicken with salt & pepper and place skin side down in the pot. Cook for about 5 minutes then turn over and cook another 5 minutes until browned. Remove the chicken and set aside. Add the sausage and cook until browned. Remove the sausage and set aside. Add the onion, fennel, and carrot and cook for 2-3 minutes. Add the garlic, rosemary, thyme, and beans and stir. I added a little salt & pepper. Add the chicken broth and stir. Turn off the heat and stir in the sausage pieces. Add the chicken and nestle down in the bean and veggie mixture. Allow to cool for about an hour, put on the lid, and place in the refrigerator. The day off (would be good in the fridge for 2 days) take the pot out of the fridge and let stand at room temperature for about 30 minutes. Preheat the oven to 450. Bake for about 35-40 minutes.
Tip: I wasn't sure about going right from the fridge to a hot oven which is why I let it sit out for about half an hour. I just wanted to take the chill off. I served this with a loaf of crusty Italian bread. I just put the bread in the warm oven (the heat was off) for about 5 minutes until crusty and warm.
*I just wanted to reiterate that I create and write recipes using the ingredients that I cook with, which are mostly organic or sensibly farmed produce/animals. Please feel free to use what you cook with, it will not change the outcome of the recipe.