French Cassoulet
A French tradition, the deep flavor and simplicity of this dish makes it a winner.
Ingredients
- 1-2 Cans Cannellini Beans
- 2-4 Chicken Thighs and breast if you want
- 1-2 Boudon Blanc Veal sausage
- 2 Tbsps. Garlic
- 2 Tblsp Shallots
- 6 oz Bacon Diced
- 1-2 Legs Duck Confit Optional
- 2 Bay Leaves
- 1 Tbsps. Thyme
- ¼ Cup White wine
- 1 Cup Veal stock
- 1 Cup Chicken Stock
Instructions
- Sear your chicken thighs and or chicken breasts until golden brown
- Score the sausage then Sear off your Veal sausage until browned
- Add bacon to render out the fat and form caramelization on the bottom of the pan, then add your garlic and shallots sauté until toasted.
- Deglaze the pan with white wine and reduce until almost dry
- Put the cannellini beans in and sauté for 30 seconds, and then add your stocks.
- Add the proteins back into the pan on top of the other ingredients place the pan into a 400*F oven and let it cook for about 30 minutes or until the chicken is fully cooked.
- Plate and serve
Notes
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