Quick Bean N’ Herb Cassoulet
4 Ounces Bacon, Cut Into 1 Inch Pieces
8 Ounces Smoked Sausage, Sliced
12 Ounces Boneless, Skinless Chicken Thighs, Cubed
1 Onion, Diced
Kosher Salt And Pepper To Taste
2 Cups Chicken Broth, Plus More If Needed
2 (15 Ounce) Cans Cannellini Beans, Drained And Rinsed
1 ½ Teaspoons Minced Fresh Rosemary
1 ½ Teaspoons Minced Fresh Thyme
Cayenne Pepper To Taste
¼ Cup Melted Butter
1 Cup Bread Crumbs
1 Cup Finely Grated Parmigiano-Reggiano
Step 1 Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until crisp. Transfer to a bowl, reserving the grease in the pan.
Step 2 Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don’t wipe out the pan.
Step 3 Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.
Step 4 Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.
Step 5 Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.
Step 6 Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.
Step 7 Preheat the oven’s broiler and set the oven rack about 7 inches from the heat source.
Step 8 Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.
Step 9 Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.
Step 10 Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Serves 4