Cassoulet

Cassoulet is the ideal meal for a cold winter’s day, or really anytime you are feeling sorry for yourself. Here is a version you can make in a single day.

For the beans

1 lb dried Tarbais (or, failing that, Great Northern) beans, soaked overnight (you can also use three 14.5 oz cans of cannellini beans; I won’t tell)
1 shallot, peeled
2 cloves garlic, peeled
2 sprigs Italian parsley
3 sprigs fresh thyme
1 bay leaf
1T kosher salt

For the rest

4 chicken thighs, bone in (and with skin)
1 confit duck leg, sliced (D’Artagnan makes these; you can get them at the grocery store)
1/4 lb pancetta, diced
2-4 sausages, sliced (whatever you like, but nothing smoked, and should not be too firm)
1 large onion, diced
1 shallot, chopped
1 carrot, peeled and diced
2 stalks celery, diced
3 cloves garlic, chopped
4 cups chicken stock
1 T tomato paste
3 sprigs fresh thyme
2 cups breadcrumbs or panko

Put beans in a large pot and cover with water to twice the height of the beans. Make a bouquet garni by putting shallot, garlic parsley, thyme and bay leaf in cheese cloth and using kitchen string to tie securely. Add to beans and water. Bring to a boil over high heat; after 15 minutes, reduce and simmer, uncovered, for 2 to 2 1/2 hours. Remove from heat, discard the bouquet garni, and allow beans to return to room temperature. If using canned beans, rinse them in water, heat them in four cups chicken stock, and simmer for 30 minutes.

Preheat oven to 350 degrees.

In another even larger pot, sauté pancetta over medium heat until browned. Remove. Season chicken with freshly ground pepper on both sides. Brown chicken, skin side down, over medium heat. Turn to brown the other side. Remove. Sauté sausages over medium heat until lightly browned. Remove. Drain most of fat from pan, leaving enough to sauté onion, carrots, celery, shallots and garlic until softened.  Add beans in their liquid, chicken stock, tomato paste, and thyme. Stir. Increase heat and bring to a boil. Reduce heat and add chicken, pancetta, sausages, and duck. Stir.

Cook in oven, uncovered, for 30 minutes. Remove, discard thyme, and cover with breadcrumbs. Return to oven for 30 more minutes or until breadcrumbs are browned. Remove from oven and let rest for 10 minutes before serving.