Ingredients for Simplified Cassoulet With Lamb And Andouille Sausage
- Kosher Salt
- Granulated Sugar
- Skinless Chicken Thighs
- Sandwich Bread
- Unsalted Butter
- Flageolet Beans
- Onion
- Garlic
- Table Salt
- Ground Black Pepper
- 6 slices bacon
- Shoulder Lamb Chops
- Garlic Cloves
- Diced Tomatoes
- 2 tablespoons tomato paste
- Fresh Thyme
- 1 bay leaf
- Ground Cloves
- Chicken Stock
- Dry White Wine
- 1 lb Andouille sausage, sliced
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How to Make Simplified Cassoulet With Lamb And Andouille Sausage
- **Brining the Chicken (Optional, but recommended for extra juicy chicken):**
- In a gallon-sized zipper-lock bag, dissolve 1/4 cup kosher salt and 1/4 cup granulated sugar in 1 quart of cold water.
- Add 2 lbs bone-in, skin-on chicken thighs, pressing out as much air as possible.
- Seal and refrigerate for at least 1 hour, or up to 4 hours.
- Remove chicken from brine, rinse thoroughly under cold water, and pat dry with paper towels. Refrigerate until ready to use.
- **Preparing the Crouton Topping:**
- While chicken is brining (or separately), adjust oven rack to upper-middle position and preheat oven to 400°F (200°C).
- In a small baking dish, combine 2 cups of bread crumbs with 4 tablespoons (1/2 stick) melted butter.
- Bake, tossing occasionally, until light golden brown and crisp, 8-12 minutes. Cool to room temperature and set aside.
- **Cooking the Cassoulet:**
- In a large stockpot or Dutch oven, combine 1 lb dried Great Northern beans (or other white beans), 1 large whole onion, 1 whole head of garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, and 8 cups of water.
- Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until beans are almost tender, 1 1/4 - 1 1/2 hours.
- Drain beans and discard onion and garlic.
- While beans simmer, fry 6 slices bacon in a Dutch oven over medium heat until crispy, about 5-6 minutes. Remove half the bacon with a slotted spoon and set aside; reserve bacon fat.
- Increase heat to medium-high. Add half of the brined chicken thighs (or un-brined) to the bacon fat, fleshy-side down. Cook until browned, 4-5 minutes per side. Remove and set aside. Repeat with remaining chicken thighs.
- Drain off all but 2 tablespoons of bacon fat from the pot. Return pot to medium heat.
- Add 1 lb lamb, cut into 1-inch cubes, and cook until lightly browned, about 5 minutes.
- Add 1 medium onion, chopped, and cook until softened, 3-4 minutes.
- Stir in 4 cloves minced garlic, 1 (28-ounce) can crushed tomatoes, 2 tablespoons tomato paste, 2 sprigs fresh thyme, 1 bay leaf, 6 whole cloves, and pepper to taste. Cook until fragrant, about 1 minute.
- Stir in 4 cups chicken broth, 1 cup dry red wine, and scrape up any browned bits from the bottom of the pot. Submerge the chicken in the liquid, adding any accumulated juices.
- Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes.
- Remove the cover and simmer until chicken and lamb are tender, another 20-30 minutes.
- Gently stir in 1 lb Andouille sausage, sliced, the drained beans, and reserved bacon into the pot.
- Remove and discard thyme and bay leaf. Season with salt and pepper to taste.
- Sprinkle the cooled croutons evenly over the top. Bake at 425°F (220°C), uncovered, for 15 minutes, or until croutons are golden brown and flavors have melded.
- Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
317 g
Sugar
63g
Fat
45g
Carbs
13g
