Cassoulet With Pork and Kielbasa
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America's Test Kitchen
- Ready In:
- 3hrs 5mins
- 10 bone-in skin-on chicken thighs, trimmed (3 to 3 1/2 lb.)
- 2 teaspoons vegetable oil
- 1 lb country-style boneless pork ribs, trimmed and cut into 1-inch cubes
- 1 onion, minced
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 3 1⁄2 cups chicken broth, low-sodium
- 1 1⁄2 cups dry white wine
- 1 (14 1/2 ounce) can diced tomatoes, drained
- 4 sprigs fresh thyme (or 1/4 t. dried)
- 2 bay leaves
- 1⁄4 teaspoon clove (the spice, not garlic)
- 4 (15 1/2 ounce) cans great northern beans, rinsed
- 1 lb kielbasa, sliced 1/4-inch thick
- 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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