Try this Chicken Cassoulet Recipe with Chicken Sausage which is hands down one my favorite recipes of all time!
Servings: 6
Prep Time: 20 minutesminutes
Cook Time: 6 hourshours30 minutesminutes
Let beans sit overnight: 8 hourshours
Total Time: 14 hourshours50 minutesminutes
Ingredients
1bag of Bob’s Red Mill White Cannellini Beans
8ouncesof roughly chopped turkey bacon
1whole chicken broken down into parts
½cupof white wine
6cupsof chicken stock
6 to 8sprigs of fresh thyme
3small diced stalks of celery
2peeled and small diced carrots
1peeled and small diced yellow onion
3finely minced cloves of garlic
1poundof cooked chicken sausage, sliced
6sprigs of fresh parsley
Kosher salt and fresh cracked pepper to taste
Instructions
Add the beans to a container and fill it with water 6 inches over the beans and sit overnight. Strain and rinse before cooking.
Preheat the oven to 275°.
In a large cast iron pot add the bacon and cook until crispy. Remove.
Season the chicken on all sides with salt and pepper and cook them in the rendered bacon fat pot until golden brown on both sides. Remove the chicken from the pot.
Next, add in the beans and ½ of the thyme, and deglaze with white wine. Add in 4 cups of chicken stock, salt and pepper, and simmer covered over low heat for 35 to 40 minutes or until al dente.
Fold in the celery, carrots, onion, garlic, chicken sausage, crisp bacon, remaining thyme sprigs, parsley, salt and pepper and place the crisp chicken on top. Cover and bake for 5 to 5 ½ hours.