Chef John's Quick Cassoulet Tarifi

Malzemeler

• 4 ounces bacon, cut into 1 inch pieces, 8 ounces smoked sausage, sliced, 12 ounces boneless, skinless chicken thighs, cubed, 1 onion, diced, salt and pepper to taste, 2 cups chicken broth, plus more if needed, 2 (15 ounce) cans cannellini beans, drained and rinsed, 1 1/2 teaspoons minced fresh rosemary, 1 1/2 teaspoons minced fresh thyme, cayenne pepper to taste, 1/4 cup melted butter, 1 cup bread crumbs, 1/2 cup finely grated Parmigiano-Reggiano

Hazırlanışı

1. * Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan. * Stir in sausage slices cook 3-4 minutes. Add chicken thigh pieces cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan. * Add chopped onion and turn the heat to medium-low cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock. * Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan. * Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer. * Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl. * Preheat the oven's broiler and set the oven rack about 7 inches from the heat source. * Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned. * Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned. * Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

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