Confit Chicken Thigh and Andouille Sausage Cassoulet
Cassoulet is a rich, slow-cooked stew originating in southern France.
- Large Dutch Oven
Confit Chicken Thighs
- 1-1/2 Lbs Chicken Thighs Bone in; skin on
- 1 tsp Nomad Fleur de Sel
- 1 tsp Nomad Tellicherry Pepper Ground
- 1 Head Garlic Halved crosswise
- 2 Shallots Halved
- 4 Sprigs Thyme
- 2 Bay Leaves
- 4-6 Nomad Juniper Berries
- 1 Cup Nomad Extra Virgin Olive Oil
- 1 Large Onion Chopped
- 4 Cloves Garlic Chopped
- 2 Cloves Nomad Black Garlic Minced
- 7 Oz Whole Peeled Tomatoes
- 4 Cups White Beans With Liquid
- 1 tsp Nomad Himalayan Pink Salt
- 4 Links Andouille Sausage Or smoked sausage of choice
- 1/2 Cup Breadcrumbs
- 12 Whole Gooseberries Peeled
- Preheat Oven to 225°. Season Chicken with salt and pepper and place in a Dutch Oven.
- Arrange garlic, shallot, thyme, bay leaves, and juniper berries around the chicken. Drizzle oil over the chicken.
- Bring to a low simmer over medium heat, cover, and transfer to the oven. Cook 2-1/2 hours until chicken is tender. Let cool for a good hour.
- This can also be cooled overnight or made several days ahead if desired.
- Preheat oven to 350°.
- Heat 1/3 cup of the Confit oil in a large Dutch Oven over medium heat.
- Add onion, garlic, and black garlic and cook until tender.
- Squeeze the garlic cloves from the confit from their skin and add to the oil. Add tomatoes, crushed in your hands.
- Bring to a boil and cook, stirring occasionally until liquid has evaporated. Add beans and liquid.
- Skim fat from the top of the confit and reserve. Pour 1/2 cup of the confit juice into the Dutch Oven. Bring to a simmer and season with salt and pepper.
- Nestle chicken thighs into the bean mixture, skin-side up and the sausage and shallots from the confit.
- Transfer to the oven and bake until the chicken skin is crispy and the cassoulet is nicely browned, about 2 hours.
- Mix breadcrumbs with 1 Tablespoon of the confit oil and top the cassoulet. Cook until golden brown, about 20-25 minutes.
- Garnish with fresh gooseberries, a sprig of thyme, and serve with toasted sourdough smeared with some of the confit fat.