Confit Chicken and Andouille Cassoulet

Cassoulet is a rich, slow-cooked stew originating in southern France layered with white beans and meats

Confit Chicken Thigh and Andouille Sausage Cassoulet

Cassoulet is a rich, slow-cooked stew originating in southern France. 
Course: Main Course
Cuisine: French
Keyword: Cassoulet, Confit, Stew, white beans
Yield: 6


  • 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


Chicken Confit

  • 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.