November 12, 2021
Prep Time: 15 minutes | Cook Time: 1 hour 35 minutes | Total Time: 1 hour 50 minutes
- 4 chicken thighs, bone in and skin on
- 4 chicken legs, bone in and skin on
- 6 Red Barn Market Pork and Maple Sausages
- 4 strips Red Barn Market Double Smoked Bacon
- 1 cup yellow onion, chopped into 1-cm pieces
- 2 stalks celery, cut into ½ cm thick slices
- 2 large carrots, cut into ½ cm thick slices
- ½ teaspoon sea salt
- 2 teaspoons ground black pepper
- 4 cloves garlic, roughly chopped
- 1 14oz can cannellini beans, drained and rinsed
- ½ cup dry white wine (if not using wine, substitute with chicken stock)
- 2/3 cup pureed tomato
- ½ cup water* (see recipe notes)
- 1 tablespoon Herbes de Provence (or combination of dried rosemary, thyme, sage and oregano)
- 1 tablespoon fresh parsley leaves, finely chopped
- 6 slices Portofino Peasant Loaf
- Preheat the oven to 350 degrees F.
- Heat a large heavy-bottomed pot (or Dutch oven) over medium-high heat. Once hot, add the chicken thighs and chicken legs into a single layer on the bottom of the pot. Fry the chicken for 4-5 minutes per side until the skin is golden brown.
- Once the chicken is browned on both sides, remove it from the pan and place it on a large plate. Set aside for later.
- Next, add the sausages to the pot and fry for 3-4 minutes per side until golden brown. Once browned, place the sausages on the plate with the chicken and set aside.
- Reduce the heat to medium. Add the chopped bacon to the pot and cook for 4-5 minutes, or until the bacon has begun to turn crisp. Once cooked, remove the bacon from the pot and place it on the plate with the chicken and sausage. Set aside for later.
- Drain all but 1 tablespoon of bacon fat from the pot and heat the pot over medium-high heat.
- Add in the onions, celery, carrot, salt, and pepper to the pot and stir to combine. Cook the vegetables for 5 minutes, or until the onions have begun to turn translucent and begin to soften.
- Add the garlic and cannellini beans to the pan and cook for 1 minute.
- Next, add the white wine (or chicken stock if using) and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Then add the pureed tomato to the pot and mix to combine.
- Nestle the chicken thighs, chicken legs, sausage, and bacon between the vegetables so that the chicken is almost submerged in the cooking liquid (the skin should be sticking out). If the chicken is sticking more than 1-cm out of the liquid, add enough water to the pot to almost cover the chicken.
- Sprinkle the top of the cassoulet with Herbes de Provence and bake in the oven, uncovered for 1 hour.
- Once cooked, remove from the oven and garnish with the chopped parsley. Serve with Portofino Peasant Loaf on the side and enjoy!
- If cooking this recipe in a crock pot, add all of the browned meat, sautéed vegetables, wine, and pureed tomato to the crockpot. Do not add the additional ½ cup of water as the chicken and vegetables will release water as they cook. Cover and cook on low heat for 8 hours.