Cassoulet

Ingredients:

Cassoulet

• 450 g dry white beans
• Extra-virgin olive oil
• 340 g bacon (piece), cut into 1 cm strips.
• 450 g bratwurst sausages or raw Polish sausages (4-5 pcs.)
• 0.7 kg chicken thighs with skin and bones
• 450 g chicken drumsticks
• 1 cup chopped yellow onion
• 1 cup thinly sliced ​​carrots
• 0.5 cup finely chopped fennel root, set the sprigs aside until serving
• 0.5 cup finely chopped celery
• 2 tablespoons thinly sliced ​​garlic
• 2 tbsp tomato paste
• 1 can (400 g) of canned chopped tomatoes in their own juice
• 1.5 cups unsalted chicken broth
• 2 tbsp coarsely chopped fresh parsley
• 1 tbsp coarsely chopped fresh rosemary
• 1 tbsp fresh thyme leaves

Crispy breadcrumb topping

• 1 tbsp unsalted butter
• 2 cups fresh bread crumbs
• Zest of 1 lemon
• 1 tbsp coarsely chopped fresh parsley

Preparation:

1. Cassoulet:

   
   In a medium saucepan, combine the beans, 1 tablespoon of salt, and 8 cups of hot water over high heat. Bring to a boil and cook for 2 minutes, then remove from heat and cover. Let sit for 1 hour, until the beans are al dente (softened but still firm). Drain and rinse under cold water.
   
2. Preheat oven to 190°C.
3. In a large Dutch oven, heat 1 tablespoon of extra-virgin olive oil over medium heat. When hot, add the bacon. Slowly render the fat from the bacon and cook, stirring occasionally, until crisp, about 15 minutes. Transfer the bacon to a paper towel-lined baking sheet to drain.
4. Increase the heat to medium and add the sausage to the rendered bacon fat. Brown on both sides, 4-5 minutes per side. Transfer to the same paper towel-lined baking sheet.
5. Season the chicken thighs and drumsticks on both sides with salt and black pepper. Add the chicken to the skillet in two batches and fry until deeply browned, about 5 minutes per side. Transfer to the same paper towel-lined baking sheet.
6. Stir the onion, carrot, fennel, and celery into the rendered fat in the casserole dish, season with salt and pepper to taste. Cook until softened, about 8 minutes. Add the garlic and cook until softened, 2 minutes. Add the tomato paste; cook for another 2 minutes to combine it with the vegetables and until it begins to brown. Add the diced tomatoes, chicken broth, white beans, parsley, rosemary, and thyme. Bring the sauce to a simmer, then reduce the heat.
7. Slice the sausages diagonally into thin rounds and add them to the pan along with the bacon, stirring to distribute evenly. Transfer the cassoulet to a 22x32cm baking dish. Top with the chicken thighs and drumsticks; drizzle the chicken with 1 tablespoon of olive oil.
8. Place the baking dish on a baking sheet and place in the oven. Bake until the surface of the cassoulet is nicely browned, the liquid has evaporated, and the beans have risen to the surface, about 1 hour and 30 minutes.
9. Remove the cassoulet from the oven and let rest for 10 minutes.

10. Topping:

    
    Meanwhile, melt the butter in a large skillet over medium-high heat. Once completely melted, add the breadcrumbs and 1/2 teaspoon of salt. Cook the breadcrumbs, stirring frequently, until golden brown, 3-4 minutes. Remove from heat and stir in the lemon zest and parsley.
    

11. To serve:

    
    Sprinkle the cassoulet with breadcrumbs and fennel fronds. Serve immediately!