Ina Garten Cassoulet

• servings: 6 servings
• active time: 30 minutes
• total time: 2 hours 15 minutes

Ingredients

1 pound dried white beans (such as cannellini or Great Northern), soaked overnight

6 cups chicken stock

4 bone-in, skin-on chicken thighs

1/2 pound smoked pork sausage, sliced - Safeway 1 loop regular, 1 loop andouille for dbld recipe

1/2 pound pancetta or bacon, diced - we used bacon

1 large onion, diced

4 garlic cloves, minced - used 8

1/2 cup dry white wine

1 (14-ounce) can of diced tomatoes, drained

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves - we used dried

1 bay leaf

Salt and freshly ground black pepper (to taste)

1 cup panko breadcrumbs

2 tablespoons unsalted butter, melted

2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1: Prepare the Beans

Soak and rinse the beans

Drain the soaked beans and rinse well.

Cook the beans

In a large pot, combine the beans, chicken stock, and bay leaf. Bring to a boil, then reduce heat and simmer for 1 hour, or until tender. Discard the bay leaf and set the beans aside.

Step 2: Cook the Meats

Sear the chicken

Heat a large Dutch oven over medium-high heat. Season the chicken thighs with salt and pepper and sear, skin-side down, for 4–5 minutes until golden brown. Flip and cook for another 3–4 minutes. Remove and set aside.

Brown the sausage

In the same pot, add the sliced sausage and cook until browned. Remove and set aside.

Cook the pancetta or bacon

Add the pancetta to the pot and cook until crispy. Remove and set aside, leaving the rendered fat in the pot.

Step 3: Sauté the Vegetables

Cook the onion and garlic

Add the diced onion to the pot and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4: Build the Sauce

Deglaze the pot

Pour in the white wine, scraping up any browned bits from the bottom of the pot.

Add the tomatoes

Stir in the diced tomatoes, tomato paste, thyme, and a pinch of salt and pepper. Let simmer for 5 minutes.

Step 5: Combine and Simmer

Assemble the cassoulet

Return the chicken, sausage, and pancetta to the pot. Add the cooked beans and stir to combine.

Simmer gently

Cover and simmer on low heat for 45 minutes, allowing the flavors to meld.

Step 6: Add the Breadcrumb Topping

Prepare the topping

In a small bowl, mix the panko breadcrumbs with melted butter.

Top the cassoulet

Sprinkle the breadcrumb mixture evenly over the cassoulet.

Step 7: Bake the Cassoulet

Preheat the oven

Preheat your oven to 375°F (190°C).

Bake

Transfer the pot to the oven (uncovered) and bake for 20–25 minutes, or until the topping is golden and crisp.

Step 8: Serve

Garnish and serve

Sprinkle with fresh parsley and serve hot.

Notes

Added about 1 tbsp white vinegar before oven to sharpen taste, as well as pinch more salt and white sugar.