Description

Cassoulet is a dish that is named after a "cassole", which is an earthenware pot which is deep and round. It originated in the south of France and is a slow cooked meal with pork sausages and other meats, along with beans. This version has sweet Italian s

Ingredients

• 4-5 sweet Italian sausages
• 4 chicken thighs or thighs and legs
• olive oil
• 1 yellow onion, peeled and diced
• 1 large shallot, peeled and thinly sliced
• 3 large cloves of garlic, peeled and smashed
• 1 small head of fennel, diced
• 1/2 c. dry vermouth or white wine
• 1 heaping c. crushed tomatoes or tomato sauce
• 2 T. tomato paste
• 32 oz. carton chicken stock
• 2 bay leaves
• 1 large bunch fresh thyme, tied with twine, plus more for garnish
• salt, to taste
• freshly ground black pepper, to taste
• 1 T. harissa (hot chili pepper paste)
• 1/8 t. allspice
• 1/8 t. cinnamon
• 8 baby carrots, trimmed and peeled, but left whole
• 2 14-ounce cans of white beans, drained and rinsed
• splash of sherry vinegar

Steps

1. Heat a grill pan over medium-high heat until hot.
2. Prick sausages all over with a small knife; brush with olive oil; place on the grill. Brown on all sides; set aside. Repeat with the chicken pieces. (Browning is important to develop the flavor and color.)
3. Heat a large Dutch oven or heavy stew/soup pot; coat bottom with olive oil. Saute onions, shallot, fennel, and whole garlic cloves for about 10 minutes, stirring often, until softened; add vermouth or wine; allow to cook down for several minutes.