Recipe Index

Ingredients

• 1 pound dried great northern beans, soaked overnight and drained
• 5 to 6 cups water
• 2 sprigs fresh thyme, 2 bay leaves, 4 sprigs parsley, and 2 sprigs oregano, tied together
• Salt, to taste
• 4 chicken thighs, bone-in and skin-on
• Salt and black pepper, to season the chicken
• 8 ounces thick-cut bacon, cut into pieces
• 12 ounces smoked sausage, cut into thick slices
• 1 medium onion, chopped
• 1 tablespoon minced garlic, plus 1 tablespoon more for the crumb topping
• 2 celery sticks, diced (about 1 cup)
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1 can (14.5 ounces) crushed tomatoes
• 2 large carrots, thickly sliced
• 2 cups chicken broth
• 1 cup dry white wine
• 1 tablespoon butter
• 2 cups fresh breadcrumbs
• 2 tablespoons chopped parsley

Method

1. Put the soaked beans in a large pot with the water and the tied herb bundle. Bring to a boil, lower the heat, and simmer for 45 to 60 minutes, until the beans are just tender. Season with salt in the last 15 minutes. Drain, reserving the cooking liquid, and discard the herb bundle.
2. Heat the oven to 325°F. Season the chicken thighs with salt and pepper.
3. Cook the bacon in a large ovenproof casserole over medium heat for 6 to 8 minutes, until crisp and the fat has rendered. Remove with a slotted spoon.
4. Brown the chicken in the bacon fat for 4 to 5 minutes on each side, until golden. Remove and set aside. Brown the sausage slices for 2 to 3 minutes and remove.
5. Add the onion, celery, and carrots to the casserole and cook for 5 minutes. Stir in the first tablespoon of garlic, the thyme leaves, and the oregano and cook for 1 minute.
6. Pour in the wine and scrape up the browned bits. Add the crushed tomatoes and chicken broth and bring to a simmer.
7. Stir in the beans, bacon, and sausage, adding enough reserved bean liquid to just cover. Nestle the chicken thighs on top, skin-side up.
8. Cover and bake for 1 hour. Uncover and bake for 30 minutes more, until the beans are creamy and the chicken is cooked through.
9. Meanwhile, melt the butter in a frying pan, add the second tablespoon of garlic, and cook for 30 seconds. Add the breadcrumbs and stir for 3 to 4 minutes, until golden. Stir in the parsley.
10. Scatter the garlic crumbs over the cassoulet and bake, uncovered, for a final 10 minutes, until crisp and golden. Rest for 10 minutes before serving.

Prep: 15 min · Cook: 100 min · Total: 3 h 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data