Cassoulet

A slow-baked Languedoc casserole of white beans, duck confit, Toulouse sausages, and pork under a golden crust.

Ingredients

• 700g chicken thighs
• 2 cups brioche
• 2 tsp sliced leeks
• 1 tsp bay leaves
• 2 tbsp unsalted butter
• 1 cup pearl onions, sliced
• a handful of fresh parsley, chopped
• a generous spoonful of Gruyère cheese
• 2 cups dry red wine

Instructions

1. 1

   Pat the chicken thighs dry, season generously with salt, pepper, and herbes de Provence, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat unsalted butter in a wide pan or heavy pot over medium-high heat and sear the chicken thighs until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced leeks and sliced shallots over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the cracked black peppercorns and celery stalks, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the chicken thighs to the pan, pour in the beef stock, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the chicken thighs is tender and cooked through, roughly 3 hrs.

7. 7

   Stir in the unsalted butter, taste, and adjust the seasoning with salt and pepper as needed.

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