Chicken Cassoulet
 
 
Ingredients
  • Kosher salt
  • 1 quart homemade chicken stock OR 1 quart store-bought low-sodium chicken stock plus 3 packets (3/4 ounces) unflavored gelatin
  • 3 tablespoons olive oil or duck fat (if you’re feeling fancy)
  • 6 to 8 pieces of chicken thighs, or 4 whole chicken leg quarters
  • Freshly ground black pepper
  • 1 pound chicken sausage (2 to 4 links depending on size), sliced into 1-inch piece
  • 1 large onion, finely diced (about 1 cup)
  • 4 cloves garlic, finely minced
  • 2 pounds canned cannellini beans (preferably low sodium), with their liquid
  • 2 carrots, unpeeled, cut into 3-inch sections
  • 2 stalks celery, cut into 3-inch sections
  • 3 bay leaves
  • 2 tablespoons white wine vinegar
Instructions
  1. Adjust oven rack to lower middle position and preheat oven to 300°F. If using store-bought stock, place stock in a large liquid measuring cup and sprinkle gelatin over the top. Set aside.
  2. Heat olive oil or duck fat(if using) in a large Dutch oven over medium-high heat until shimmering. Season chicken pieces with salt and pepper and place skin side-down in pan (work in batches if necessary). Cook without moving until well browned, 6 to 8 minutes. Flip chicken pieces and continue cooking until lightly browned on second side, about 3 minutes longer. Transfer to large bowl.
  3. Add sausages and cook, turning occasionally, until well-browned on both sides. Transfer to bowl with chicken.
  4. Add onions and garlic to pot and cook, stirring and scraping up browned bits from the bottom of the pot. Cook until onions are translucent but not browned, about 4 minutes. Add beans, carrot, celery, bay leaves, vinegar, and stock. Bring to a simmer over high heat. Reduce to low, Add meats to pot and stir to incorporate, making sure that the chicken pieces end up on top of the beans with the skin facing upwards. Beans should be almost submerged. Transfer to oven and cook, uncovered, until a thin crust forms on top, about 2 hours, adding more water by pouring it carefully down the side of the pot as necessary to keep beans mostly covered.
  5. Break crust with a spoon and shake pot gently to redistribute. Using tongs, remove carrots, celery, and bay leaves and discard. Return to oven and continue cooking, stopping to break and shake the crust every 30 minutes until you reach the 4½ hour mark. Return to oven and continue cooking undisturbed until the crust is deep brown and thick, about 5 to 6 hours total. Serve immediately.
Recipe by Allons-Eat! at https://www.allonseat.com/chicken-cassoulet/