FOOD
Cassoulet
Equipment
Ingredients
Directions
Serving Suggestions
- Dutch oven
Ingredients
- 3 slices Benton's smoked bacon, diced
- 2 tablespoons duck fat
- 1/2 pound small white beans
- 1 quart chicken stock
- 4 chicken thighs, bone-in, skin-on
- 2 pork sausage links
- 4 ounces yellow onion, diced
- 2 tablespoons garlic, minced
- 2 ounces carrot, large pieces
- 2 ounces celery, large pieces
- 1 bay leaf
- 1 teaspoon ground black peppercorn
- 1 teaspoon kosher salt
Directions
- Check beans for rocks, then soak overnight. Drain and rinse the next morning, then store in the refrigerator until needed.
- In dutch oven on stove top, cook bacon until fat renders, then remove bacon and place on paper-towel.
- Season chicken thighs with salt and pepper.
- Add duck fat to remaining bacon grease, return to medium-high heat, and then brown chicken on both sides.
- Remove chicken and set aside. Brown sausages, then set those aside as well.
- Add onions and cook until translucent.
- Add beans, carrot, celery, garlic, and bay leaf.
- Add stock and bring to a simmer until the beans are almost tender, but still have some resistance to the bite (~45 minutes).
- Remove carrot, celery, and bay leaf.
- Add bacon, sausages, and chicken (skin side up) back to the pot. Beans should be submerged in liquid, with chicken thighs and sausage rising above.
- Cook in oven at 300°F for 2-3 hours. Ensure beans remain submerged in liquid. Add more chicken stock as needed.
Serving Suggestions
- Boen Pinot Noir Russian River Valley