Deakhaus Cassoulet
Ingredients
3 strips of bacon
Chicken thighs with skin
Olive oil
Mirocoix (onion, celery, carrot, extra veg if desired)
Garlic
Green bell pepper
Tomatoes
Tomato paste
Thyme
Parsley
Herbs of Provence
Salt / pepper
Almost a whole bottle of white wine
Chicken stock
White beans
Smoked sausage
Secret ingredients: a little ketchup and chicken bouillon
Process
Get a wide/deep pot.
Add 2-3 tablespoons of olive oil.
Add 3 strips of bacon and let the fat render.
Add bone-in seasoned chicken thighs (salt/pepper) with skin. Cook skin side down to render the fat.
Once browned, add in mirocoix. And any additional veg if desired.
Add 4-6 cloves of chopped garlic
Add chopped green bell pepper
Let all veg cook until veggies are midway cooked, onions are transparent.
Add 2-3 tablespoons tomato paste
Add nearly 3/4 bottle of white wine. More won’t hurt.
Add in spices: thyme, herbs of Provence, pepper.
Add in 3-4 cans white beans (rinse beans if from can)
Add in chicken broth
Add in smoked sausage
Finish off, covered in the oven for 30-45 mins at 350
Take out from oven
Remove any chicken skin.
Finish off with 2-3 tablespoons of ketchup + 1 heaped tablespoon chicken bouillon — mix it up and adjust to taste!
Serve with toasted baguette 🥖