Weekday Cassoulet

A great recipe for those who enjoy the richness of a cassoulet but who don't want to use duck and ham hock. Quick and easy enough to be a mid-week go to recipe.

Ingredients

4-6 bone-in, skin on chicken thighs

2 rashers thick bacon, sliced into large lardons

1 large onion, chopped

2 celery stalks, chopped

2 carrots, peeled and chopped

4 cloves garlic, minced

1 cup white wine

1 can Northern white beans, drained and rinsed (or fresh beans soaked overnight)

2 bay leaves

2 teaspoons dried thyme

1 cup chicken stock

Breadcrumbs (Italian style ideally)

Salt and freshly ground black pepper

Method

1. Preheat the oven to 350 Degrees F.

2. Pat chicken pieces dry, season well with salt and pepper, let sit at room temperature for 15 minutes.

3. In a large Dutch oven, over medium low heat, cook the bacon to slowly render the fat. When the bacon begins to get crispy, remove to a paper towel on a plate to drain, leaving the rendered bacon fat in the pan.

4. Raise the heat to medium-high and add the chicken, skin side down. Brown the chicken well on both sides and then remove to a plate.

5. Add the onion, celery, carrots and garlic and sauté until soft, about 5 minutes.

6. Deglaze the pan with white wine and reduce by half. Stir in chicken stock, beans, bay leaves and thyme and simmer for 5 minutes. If the sauce is too thin, add a teaspoon of corn starch mixed in a little cold water to the pot.

7. Nestle the chicken thighs and bacon into the pot, skin side up, cover and bake in the oven for 30 minutes.

8. Remove from the oven, remove the lid and sprinkle the breadcrumbs over the top of the cassoulet.

9. Return to the oven and bake, uncovered, 20 minutes longer. Serve when golden and bubbly!