FOOD

Cassoulet

Equipment

• Dutch oven

​Ingredients

• 3 slices Benton's smoked bacon, diced
• 2 tablespoons duck fat
• 1/2 pound small white beans
• 1 quart chicken stock
• 4 chicken thighs, bone-in, skin-on
• 2 pork sausage links
• 4 ounces yellow onion, diced
• 2 tablespoons garlic, minced
• 2 ounces carrot, large pieces
• 2 ounces celery, large pieces
• 1 bay leaf
• 1 teaspoon ground black peppercorn
• 1 teaspoon kosher salt

Directions
01. Check beans for rocks, then soak overnight. Drain and rinse the next morning, then store in the refrigerator until needed.
02. In dutch oven on stove top, cook bacon until fat renders, then remove bacon and place on paper-towel.
03. Season chicken thighs with salt and pepper.
04. Add duck fat to remaining bacon grease, return to medium-high heat, and then brown chicken on both sides.
05. Remove chicken and set aside. Brown sausages, then set those aside as well.
06. Add onions and cook until translucent.
07. Add beans, carrot, celery, garlic, and bay leaf.
08. Add stock and bring to a simmer until the beans are almost tender, but still have some resistance to the bite (~45 minutes).
09. Remove carrot, celery, and bay leaf.
10. Add bacon, sausages, and chicken (skin side up) back to the pot. Beans should be submerged in liquid, with chicken thighs and sausage rising above.
11. Cook in oven at 300°F for 2-3 hours. Ensure beans remain submerged in liquid. Add more chicken stock as needed.

Serving Suggestions

• Boen Pinot Noir Russian River Valley