How to Make Chicken and Sausage Cassoulet

Cassoulet is not that complicated to make. The recipe omitted a lot of items that can build flavor. My Cassoulet starts with sautéing boneless chicken thighs seasoned well in Olive Oil, once seared, I brown my Garlic Sausage for about 5 minutes. I remove the Sausage. I add diced onions, carrots and celery. Sauté that for 10 minutes, add 4 minced gloves of garlic, let sweat for 30seconds. I then add tomato paste, coating the vegetables. I deglaze with white wine and reduce. I add my Beans of Northern White usually three cans drained, I mix well and add two cans of diced tomatoes and bundle of fresh herbs, rosemary, thyme and parsley. I add a cup of chicken stock and simmer. I then place my chicken and simmer for 10 to 15 minutes and return the Garlic Sausage. I simmer it on low until thickened. I adjust for seasoning, remove the herb bundle. I make toasted bread crumbs with fresh herbs, butter and garlic on the side. For guest to sprinkle on top.

I usually serve it with Olive Oil Grilled Bread.