A French Bistro Dish... Brainy Cassoulet!

 

Oh Mon chéri Cassoulet au poulet = Chicken Cassoulet!

French cuisine is often simple and hearty; it is never pretentious. It may sound and look elegant but that's only because its cooked with passion. For this dish you will need: as many bone in skin on chicken thighs as per dinner guest and half a (white/garlic) sausage per guest.

Also, you will need: one medium can of organic black beans (or white navy/pinto), one medium can of diced tomatoes with herbs and garlic, half a large purple onion, one glove garlic, beef or chicken stock, cooking sherry, bread crumbs and grated parmesan.

To begin, preheat the oven to 425f and slice or diced the onion. Then, in a deep glass baking dish drizzled with olive oil, lay in the onion. To that add 1tbs of lard, bacon fat or use butter. On top of that, lay in the chicken thighs, drizzle with a bit more olive oil and 1/4 cup of stock, about the same of cooking sherry and dried herbs: rosemary, mint and oregano + thyme.

Place in the oven until it begins to bubble. *Its a good idea if you have broil option to use it for searing the top of the chicken. Once the skin 'top' is crispy, reduce the heat to 400f. Add the can of diced tomatoes and black beans or northern white or a mix... and the (pre-cooked white/garlic) sausage.

Let this cook for 40 min. uncovered in the oven. At last, top with bread crumbs,dried herbs and Parmesan. Pop back into the oven using the broil option to crisp the top. This version is called a Toulouse style. As for a side, prepare a side of rice or potatoes....

 ~ Tutti a Tavola!