- 4 ounces bacon, cut into 1 inch pieces
- 8 ounces smoked sausage, sliced
- 12 ounces boneless, skinless chicken thighs, cubed
- 1 onion, diced
- salt and pepper to taste
- 2 cups chicken broth, plus more if needed
- 2 (15 ounce) cans cannellini beans, drained and rinsed
- 1 1/2 teaspoons minced fresh rosemary
- 1 1/2 teaspoons minced fresh thyme
- cayenne pepper to taste
- 1/4 cup melted butter
- 1 cup bread crumbs
- 1/2 cup finely grated Parmigiano-Reggiano
- Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.
- Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.
- Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
- Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
- Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
- Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
- Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.
- Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
- Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
- Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.
04/23/2018
recipepes.com
Chef John's Quick Cassoulet, recipe
PT15M
PT1H
5
455 calories
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