Cassoulet

Joey made this stew and it was delicious. Very meaty. It would be perfect for a cold winter night. And it freezes well too.

Ingredients

6 ounces sliced bacon
8 chicken legs, cut into 8 thighs and 8 drumsticks
2 pounds smoked Italian sausage, cut into 1-inch pieces
2 medium onions, chopped
2 medium garlic cloves, finely chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes, drained
1 large sprig fresh thyme
1 bay leaf
1/4 teaspoon ground cloves
1 1/2 cups dry white wine
1 1/2 cups low-sodium chicken broth
3 (15-ounce) cans cannellini beans, drained
1/4 cup olive oil
2 cups coarse fresh breadcrumbs

Directions

Cook bacon in a large ovenproof pot over medium-high heat until browned and crisp, about 6 minutes. Using a slotted spoon, transfer bacon to a bowl.

Add half of the chicken to the pot, skin-side down, and cook until lightly browned, 3 to 4 minutes. Turn chicken pieces and brown on the other side, 3 to 4 minutes. Transfer chicken to a large platter, cook remaining chicken and set aside.

Return the pot to medium-heat. Add sausages and sauté until browned, 10 to 12 minutes. Transfer sausages to bowl with bacon. Pour off all but 1/4 cup drippings from pot.

Add chopped onions and sauté until soft and starting to turn translucent, 4 to 6 minutes. Stir in garlic, tomato paste, tomatoes, thyme, bay leaf and cloves.
Cook until fragrant, about 1 minute.

Add white wine and chicken broth and bring to a simmer, scraping any brown bits from the bottom of the pot, 1 to 2 minutes. Add chicken, submerge in liquid, and bring to a boil. Reduce heat to low, cover, and simmer for 30 to 40 minutes, until chicken is fully tender and cooked through.

Remove the cover from the pot and gently stir in bacon, sausage and drained beans. Remove and discard thyme sprig and bay leaf. Season with salt and pepper to taste.

Preheat oven to 400°F. Heat olive oil in a medium pan over medium heat. Add breadcrumbs and sauté until lightly golden, about 4 minutes. Season with salt and pepper. Sprinkle breadcrumbs evenly over the surface of the stew and bake, uncovered, until crumbs are golden brown, 10 to 12 minutes. Let rest for 10 to 20 minutes before serving.

If freezing stew, do not top with breadcrumbs. Thaw, top with breadcrumbs and bake until crumbs are browned and stew is thoroughly heated.

Serves 10 to 12