Chicken Cassoulet

Cassoulet, the extravagant French version of pork and beans, is probably one of the most filling dishes on the planet, which makes it a good choice for an open house entree. The classic recipe can take days to create. It usually includes confit (duck or goose cooked and aged in fat), an essential ingredient if you live in the southwest of France . . . and I don’t! Even my most discriminating foodie friends agree that my easy recipe is just as good as the time-consuming original. If you have guests who don’t eat red meat, make the cassoulet with turkey sausage, and they can dig in.

• The cassoulet looks especially good when baked and served from a large 7- to 8-quart Dutch oven, preferably made of enameled cast iron. I have one left from my catering days, and it is one of my most used cooking utensils. If you don’t own one, the bean mixture can be made in a standard Dutch oven, then divided between two 3½-quart casseroles. When ready to bake, stir 1 cup chicken broth or water into each casserole, and add the bread crumb topping.

Makes 12 to 16 servings

Make Ahead: The cassoulet can be made up to 1 day ahead (without the bread crumb topping).

Ingredients:
• 3 tablespoons vegetable oil
• 3 pounds boneless, skinless chicken thighs, cut into 1-inch cubes (see Note)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon dried oregano
• 3⁄4 teaspoon salt
• 1⁄2 teaspoon freshly ground black pepper
• 1 cup dry vermouth or white wine
• One 28-ounce can chopped tomatoes in juice, undrained
• 2 cups Homemade White Chicken Stock or use canned reduced-sodium chicken broth
• 1 bay leaf
• 1½ pounds pork or turkey sweet Italian sausage, casings removed
• 2 medium onions, chopped
• 1 large red bell pepper, cored, seeded, and chopped
• 2 garlic cloves, chopped
• Six 15- to 19-ounce cans cannellini (white kidney) beans, rinsed and drained
• 1⁄2 cup dried bread crumbs
• 1⁄4 cup chopped fresh parsley

Preparation:
1. Position a rack in the center of the oven and preheat to 350°F.

2. In a very large (7- to 8-quart) Dutch oven, preferably enameled cast iron, heat 2 tablespoons of the oil over medium-high heat. In batches without crowding, cook the chicken thighs, turning occasionally, until browned lightly on all sides, about 10 minutes. Using a slotted spoon, transfer the browned chicken to a platter. Return the browned chicken to the Dutch oven. Season with the thyme, rosemary, sage, oregano, salt, and pepper, and mix well. Add the vermouth and bring to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. Add the tomatoes with their juices, the stock, and the bay leaf. Bring to a simmer.

3. Meanwhile, in a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add the sausage and cook, breaking it up into bite-size pieces with the side of a large spoon until it loses its pink color, about 8 minutes. Add the onions, red pepper, and garlic. Cook, stirring occasionally, until the onions are softened, about 6 minutes. Stir into the chicken mixture. Stir in the beans. (If preparing the cassoulet to this point ahead, cool, cover, and refrigerate. Stir 1 additional cup of chicken stock or water into the cassoulet before proceeding.)

4. In a small bowl, mix together the bread crumbs and parsley. Sprinkle over the top of the cassoulet. Bake for 30 minutes. Using a large spoon, gently press the thin crust that has formed on the cassoulet just under the surface. Continue baking until the cassoulet is simmering and a second thin crust has formed, about 30 minutes. Let stand for 10 minutes. Serve hot.

Note: Instead of paying a premium for boneless, skinless chicken thighs, purchase 5 pounds chicken thighs with the skin and bones, and remove the skin and bones yourself. It’s a quick and easy procedure.

This recipe was published in 'Christmas 101, Celebrate the Holiday Season from Christmas to New Year’s (Rick Rodgers) - p54 and p55'.