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Smoked Sausage Cassoulet (Frugal)

Prep Time 4 hrs
Cook Time 2 hrs
Rest Time 24 hrs
Total Time 30 hrs
Difficulty: Intermediate
Servings: 8
Ingredients
  • 6 tablespoons olive oil (divided)
  • 16 oz assorted fully cooked smoked sausages
  • 2 lbs chicken thighs
  • 4 large stalks celery, thinly sliced (for the leeks)
  • 1 tsp Hing (for the leeks)
  • 6 large garlic cloves, chopped
  • 1 medium apple, peeled, chopped
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 teaspoons dried rubbed sage
  • 1/2 cup brandy
  • 2 14 1/2-ounce cans diced tomatoes with roasted garlic in juice
  • 3 cans 15 ounce Great Northern beans, drained, liquid reserved
  • 1 package 10-ounce frozen baby lima beans, thawed
  • 1 cup canned Chicken Broth (or more)
  • 3 tablespoons tomato paste
  • 1/2 teaspoon ground cloves
  • 4 cups diced country-style bread
  • 1 pound tomatoes, seeded, diced
  • 1/2 cup chopped fresh parsley
  • 2 tsp smoked paprika
  • 1 tsp Aleppo, red pepper flakes, or cayenne (to taste)
Instructions
    Step 1
  1. 1

    Season chicken thighs, and set aside in the fridge to brine for up 4 hours.

  2. 2

    Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium heat. Add chicken thighs, sauté until brown, and remove to plate.  Add sausages; sauté until brown, about 25 minutes. Transfer to plate and cut into 1/2-inch rounds.

    3. Step 2
  3. 3

    Add celery (for the leeks) and garlic to same pot. Sauté until beginning to soften, about 8 minutes. Mix in apple, rosemary and sage. Add in paprika and pepper.  Add brandy and simmer until almost evaporated, about 5 minutes. Mix in canned tomatoes with juices, canned beans with 1/2 cup reserved liquid, lima beans, 1 cup broth, tomato paste and cloves. Add Hing, sausages, and chicken. Season with pepper.

    4. Step 3
  4. 4
    Bring cassoulet to boil. Cover pot and transfer to preheated oven; bake 30 minutes. (Can be made up to 2 days ahead. Uncover; cool 1 hour. Refrigerate until cold; cover and keep refrigerated. Before continuing, rewarm in covered pot in 350°F. oven 40 minutes, adding more broth if dry.)
    5. Step 4
  5. 5
    Heat remaining 1/4 cup oil in heavy large skillet over medium heat. Add bread and sauté until golden brown, stirring often, about 25 minutes. Combine fresh tomatoes and parsley in large bowl; mix in bread. Season topping with salt and pepper. Spoon onto warm cassoulet. Bake uncovered 15 minutes longer.
Read it online: https://wayfarerspantry.com/thepantry/recipe/smoked-sausage-cassoulet/