Cook Time: 45 minutes
Prep Time: 15 minutes
4 oz bacon, sliced
8 oz spicy, garlicky, smoked pork sausage, sliced
12 oz boneless skinless chicken thighs, cubed
1 onion, diced
salt and pepper to taste
2 cups chicken broth, or as needed
2 (15-oz) can white beans, drained, rinsed
1 1/2 tsp minced fresh rosemary
1 1/2 tsp minced fresh thyme
cayenne to taste
4 tbsp melted butter
1 cup plain breadcrumbs
1/2 cup finely grated Parmigiano-Reggiano cheese
1. Heat your pan in medium heat and cook your bacon. Remove the bacon into a bowl and then add in the sausage in the bacon fat to cook for about 3-4 minutes. Then add in your chicken thighs and cook it. After they are all fully cooked remove the meat and drain the bacon fat out of the pan.
2. Now add in your chopped onions and let it heat up and then de-glaze with chicken stock. Take your chickpeas and wash and drain them and then smash about 20% of them before you put them in. Add in some cayenne pepper and fresh thyme and rosemary. Dump the meat back on top of the chickpeas and add another cup of stock just enough to cover. Simmer for 5 minutes.
3. In a bowl mix melted butter, bread crumbs, and Parmigiano-Reggiano cheese together and then divide them in half. Sprinkle in half of this mixture on top of the cassoulet and then put it into the boiler. Once the top is crusted take it out and push it down into the soup and add in the other half and place it back into the boiler. Then turn off the oven for 10 minutes and take it out and your ready to serve!