Ingredients:
- 2 lbs bone-in, skin-on chicken thighs
- 1 lb smoked kielbasa or garlic sausage, sliced into 1-inch rounds
- 4 oz thick-cut bacon, diced into lardons
- 3 cans (15 oz each) cannellini beans, rinsed and drained
- 2 cups yellow onions, chopped
- 3 cloves garlic, minced
- 1 cup dry white wine (such as Sauvignon Blanc)
- 2 cups chicken stock
- 2 tbsp tomato paste
- 1 tbsp fresh thyme leaves, chopped
- 2 cups fresh breadcrumbs (from sourdough or French loaf)
- 1/4 cup fresh parsley, chopped
- 2 tbsp unsalted butter, melted
Instructions:
- Add the 4 oz diced bacon to a cold Dutch oven. Turn heat to medium and cook 8 minutes until crispy and fat is fully liquid.
- Remove bacon with a slotted spoon. Increase heat to medium high. Add 2 lbs chicken thighs, skin side down. Sear for 6 minutes until skin is golden and releases easily. Flip and sear for 3 minutes more. Remove and set aside.
- Add 1 lb sliced kielbasa to the same pot. Sauté for 5 minutes until edges are browned and slightly curled. Remove and set aside with the chicken.
- Lower heat to medium. Add 2 cups chopped onions. Sauté for 7 minutes until translucent and soft. Stir in 3 cloves minced garlic for 1 minute until fragrant but not brown.
- Pour in 1 cup dry white wine. Scrape the bottom of the pot vigorously for 2 minutes until the liquid reduces by half and bits are dissolved.
- Stir in 2 tbsp tomato paste, 2 cups chicken stock, and 1 tbsp fresh thyme. Add 3 cans drained cannellini beans. Stir gently to combine without smashing the beans.
- Nestles the chicken thighs and kielbasa back into the bean mixture. Pour in any juices that collected on the plate.
- In a small bowl, toss 2 cups fresh breadcrumbs with 1/4 cup parsley and 2 tbsp melted butter. Sprinkle evenly over the top of the cassoulet.
- Place in a 350°F (180°C) oven for 1 hours 15 mins until the liquid is bubbling and the crust is mahogany brown.
- Let the pot sit on the counter for 10 minutes. This allows the sauce to thicken into a velvety consistency before you scoop into it.