How To Make French Bean, Pork, Chicken, and Bratwurst Cassoulet- Recipe

This hearty one-pot dish, chock full of pork, chicken, and Bratwurst, slowly bakes in the oven until it becomes this fantastic blending of flavours. Cannellini beans, heads of garlic, and leeks add to the goodness, while a sprinkling of Panko bread crumbs adds an inviting crust on top.

INGREDIENTS

1/4 cup butter
1 onion, chopped
12 oz (340g) bacon block, cut into 1/2” (12mm) pieces
1 1/2 lb (680g) chicken thighs, bite size
12 oz (340g) Bratwurst, 3/4” (20mm) slices
1 tsp salt
1 tsp pepper
1 cup white wine
2 14-oz cans cannellini beans, rinsed & drained
2 leeks, 1” (25mm) slices
2 heads of garlic, cloves peeled & whole
1 tbsp dried thyme
1 tbsp dried rosemary
2 cups chicken or beef stock
1/2 cup Panko breadcrumbs

DIRECTIONS

1. Melt butter over medium heat in deep cast iron pot (Dutch oven). Add onion, bacon, chicken, Bratwurst, salt, and pepper. Cook 12-15 minutes, until lightly browned.
2. Deglaze pot with white wine. Add beans, leeks, garlic, thyme, rosemary, and stock. Cover & bake at 325°F (160°C) for 1 hour.
3. Sprinkle Panko on top and bake uncovered at 325°F (160°C) for one more hour.

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