Chicken-and-Sausage Cassoulet

A simplified version of the classic French dish that still delivers delicious flavors:

Ingredients:

• 4 bone-in chicken thighs
• 4 sausages (such as spicy Italian or smoked sausage), sliced
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 oz) diced tomatoes
• 2 cans (14 oz each) white beans (such as cannellini or Great Northern), drained and rinsed
• 1 cup chicken broth
• 2 tablespoons tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat a large oven-safe pot or Dutch oven over medium-high heat. Add the chicken thighs, skin side down, and cook until browned and crispy, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
3. In the same pot, add the sliced sausages and cook until browned, about 5 minutes. Remove the sausages from the pot and set aside.
4. Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
5. Stir in the diced tomatoes, drained white beans, chicken broth, tomato paste, dried thyme, and dried rosemary. Season with salt and pepper to taste. Mix well to combine all the ingredients.
6. Nestle the browned chicken thighs and sliced sausages back into the pot, submerging them into the bean mixture.
7. Cover the pot with a lid and transfer it to the preheated oven. Bake for 45 minutes to 1 hour, or until the chicken is cooked through and the flavors have melded together.
8. Remove the pot from the oven and let it cool slightly before serving.
9. Serve the Lazy Chicken-and-Sausage Cassoulet hot, garnished with chopped fresh parsley.

Enjoy your comforting and flavorful Lazy Chicken-and-Sausage Cassoulet, a simplified version of the classic French dish! Serve it with crusty bread on the side to soak up the delicious sauce.

Wine Pairing

When pairing wine with Chicken-and-Sausage Cassoulet, there are a few options to consider. The rich and hearty flavors of the dish call for wines that have enough body and depth to complement its robustness. Here are three wine pairing suggestions:

1. Syrah/Shiraz: A bold and full-bodied red wine like Syrah or Shiraz would be an excellent choice. Look for a Syrah from the Northern Rhône region in France or a Shiraz from Australia. These wines often exhibit dark fruit flavors, peppery notes, and a hint of smokiness, which can complement the savory elements of the cassoulet.
2. Grenache: Another red wine option to consider is Grenache. Look for a Grenache-based blend, such as a Côtes du Rhône or a GSM (Grenache, Syrah, Mourvèdre) blend. Grenache wines tend to have ripe red fruit flavors, a touch of spice, and moderate tannins, which can harmonize with the flavors of the cassoulet without overpowering it.
3. Chardonnay: If you prefer a white wine pairing, a rich and oaky Chardonnay can work well with the dish. Opt for a full-bodied Chardonnay from California or Burgundy. The wine’s buttery texture, notes of toasted oak, and flavors of ripe tropical fruits can provide a lovely contrast to the richness of the cassoulet.