Cassoulet
4-6
1
hour30
minutesComforting, complex, classic. Don’t let the complex part turn you away. We’re talking flavor, not preparation. This French casserole comes together using freezer and pantry staples. And we channeled all the Provence flavors by way of our Herbes de Provence Blend, Herbes de Provence Extra Virgin Oil and French Herb Salt. It’s rich and lovely and just the thing for a brisk day. This one has Sunday supper written all over it!
Be sure to listen to Season 4 of Smidgen, Episode 4 “Hop on That Meal Train” where chef and store owner, Anne Milneck, gets in the kitchen to whip up this classic, comforting AND delicious recipe!
Ingredients
Whole fryer, cut into 8 pieces or 8 bone-in, skin-on thighs
1/2 cup white wine
1/2 lb sliced smoked sausage or Italian Sausage, casings removed
1 small yellow onion, diced
2 cloves garlic, grated
1 can Canellini beans
1 can petite diced tomatoes
1 cup stock
Panko
Instructions
- Preheat oven to 350°F. Season the chicken on all sides with French Herb Salt.
- Heat a large cast iron skillet or braiser over medium high heat. Drizzle in the Herbes de Provence Extra Virgin Olive Oil. Sear the chicken pieces, skin side down, until very brown. Turn and sear for another 3 minutes. Move to a plate. Pour off extra fat, leaving a thin layer at the bottom of the pan.
- Add in the onion and sausage and scrape to loosen up any browned bits. Saute until the sausage is golden – about 4 minutes. Add in the garlic and saute for 1 minute. Add in the wine. Bring to a simmer for 3 minutes. Add in the beans, tomatoes and stock. Return the chicken to the pan.
- In the areas around the chicken, sprinkle Herbes de Provence blend on top of the bean/tomato/sausage mixture. Add panko to these sections. You’re looking to create little mounds of bread crumbs that will soak up the braising liquid and get golden brown on top. Be sure the chicken skin is exposed. Drizzle the sections of bread crumbs with Herbes de Provence Extra Virgin Olive Oil.
- Cover and bake for 50 minutes. Uncover and bake for an additional 10 minutes or until the bread crumbs are golden, the skin is crispy and there is no visible pink near the bone of the chicken.
