Cassoulet With Pork and Kielbasa

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READY IN: 3hrs 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dry the chicken with paper towels, then season with salt and pepper.
  • Heat the oil in a large Dutch oven over med-high heat until just smoking.
  • Brown half of the chicken, about 10 minutes, then transfer to a plate and remove the browned skin.
  • Return the pot with any rendered fat to med-high heat and repeat with the remaining chicken.
  • Pat the pork dry with paper towels, then season with salt and pepper.
  • Pour off all but 2 tablespoons of the fat in the pot and place over medium heat until just smoking.
  • Brown the pork, about 10 minutes.
  • Stir in the onion and cook until softened, about 5 minutes.
  • Stir in the garlic and tomato paste and cook for 30 seconds.
  • Stir in the broth, wine, tomatoes, thyme, bay leaves, and cloves, scraping up any browned bits.
  • Return the chicken thighs with any accumulated juice to the pot and submerge them in the liquid.
  • Bring to a boil, then reduce to a simmer, cover, and cook for 40 minutes.
  • Remove the cover and continue to simmer until the chicken and pork are fully tender, 20-30 minutes.
  • Discard the thyme sprigs and bay leaves.
  • Gently stir in the beans and kielbasa and continue to simmer, uncovered, until they are heated through, about 15 minutes.
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