Today my recipe takes us to France! 🇫🇷 This recipe is one of my families top 10 recipes! This is my version, it is so quick and delicious and full of amazing flavors!
I am sure you will love this one pot meal and your family will think you have slaved over the hot stove for all day!
ONE POT EASY CASSOULET
- 4 Bone-in Skin-on Chicken Thighs
- 4 Bratwurst Original
- 3 tbsp. Vegetable Oil
- 2 12.5 oz cans Navy Beans and their liquid Don't Drain
- 4 oz Pancetta, diced I find this in the deli section in Kroger, in a package
- 1 Onion, finely chopped
- 4 Garlic Cloves
- ½ Cup Plain Bread Crumbs
- 1 Cup Chicken Broth/Stock
- 5 Thyme Springs
- 2 Bay Leaves whole
- Salt and Pepper to taste
- Preheat Oven to 400°F
- Chop bratwurst in halves, so take the 4 bratwurst cut in half and you should have 8 smaller pieces.
- Heat 2 tablespoons of the oil in a 12 inch cast iron skillet or pan ( I use Rachael Ray 3.5-Qt Cast Iron Braiser) heat over high heat until smoking lightly about 3 minutes.
- Sprinkle chicken thighs with salt and pepper to taste on skin side then add them to the very hot Braiser/skillet skin side down.
- Lower heat to medium and cook without turning until the skin renders its fat, becomes brown and crips and releases easily from pan which takes about 10-12 minutes.
- Move the thighs to the edge of the pan so you are making a circle around the edges with chicken.
- Add Onions and 2 garlic cloves and the pancetta. Cook until tender and translucent, about 5-6 minutes, stirring frequently. Stir in 2 Tablespoons bread crumbs.
- Reserve 1/2 cup of the beans and mash with fork or potato masher in small bowl, making a sort of paste.
- In the pan with the chicken, stir in the remaining beans, chicken broth/stock, thyme springs and Bay leaves. Season with salt and pepper to taste.
- Stir in the mashed beans that you have reserved, add the bratwursts, stir to blend items together.
- Take the chicken and put them skin side up now in the mixture of beans and brats. Bring to a simmer about 5 minutes.
- Place the pan on the top rack of the oven and cook until the chicken is fully cooked and the sauce has thickened about 30 minutes.
- Remove the pan from the oven and set the broiler on HIGH
- Grate the remaining 2 garlic cloves on a small grater ( I use the Rachael Ray Multi Stainless Steel Grater ) into a small bowl along with the remaining breadcrumbs and the chopped thyme leaves.
- Sprinkle the mixture over the cassoulet and broil on top rack about 3 minutes until golden brown.
- Pull out of the oven and let cool 10 minutes before serving