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Chef John's Fast Cassoulet

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
85 min
SERVINGS
4 servings
Dinner
Chef John's Fast Cassoulet
Ingredients
  • 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
Instructions
1
Begin by placing a generous amount of crispy bacon at the bottom of a large, oven-ready skillet. Place it over medium heat and cook for 10-12 minutes, until the bacon is almost golden brown. Transfer the bacon to a separate plate, reserving the savory fat that remains in the pan.
2
Next, stir in the sausage slices and cook for 3-4 minutes. Add the chicken thigh pieces to the pan, stirring constantly as they cook and brown for 5 minutes. Remove the cooked chicken from the plate with the bacon, setting it aside.
3
Discard all the leftover oil from the pan, but don't clean out the skillet. Add a chopped onion to the pan and turn the heat to medium-low, cooking and stirring for 5 minutes, until the onions are translucent.
4
Add a cup of chicken stock to the pan and stir in some mashed beans from a small bowl, incorporating them into the mixture. Add a pinch of cayenne pepper, some chopped rosemary and thyme, and stir to combine.
5
Return the cooked chicken back to the pan and add a cup of stock or more if necessary to cover everything. Return the mixture to a gentle simmer.
6
In another small bowl, mix together some bread crumbs, Parmigiano-Reggiano cheese and melted butter. Preheat the oven's broiler and position the rack about 7 inches from the heat source.
7
Sprinkle half of the bread crumb mixture over the cassoulet, placing it under the broiler and cooking for about 5 minutes, until golden brown. Remove the pan from the oven and push down some of the bread crumbs into the cassoulet.
8
Top the cassoulet with the remaining bread crumb mixture and return it to the oven for another 5 minutes, until browned. Turn off the broiler and let the cassoulet sit in the oven for 15 minutes.
9
Finally, remove it from the oven and let it rest for 5 minutes before serving.