Easy Crockpot Cassoulet

This was so hearty and delicious; I love the smell in the house when something has been cooking in the crock pot all day– especially on a cold and gloomy day. This is adapted from Food and Wine. It goes with either red or white wine, according to the magazine. I have a crock pot that can be used on the stove top which is very convenient as it then only requires the one pan. 

1 lb boneless, skinless chicken thighs (or about 5 or 6)
1/2 lb Italian sausage (you can use pork, chicken or turkey)
2 T olive oil
1 medium onion, chopped
1 medium fennel bulb, cored and diced
1 carrot, diced
4 garlic cloves, chopped
1 t fresh rosemary, chopped fine
1/2 to 1 t thyme (to taste)
1 1/2 cup chicken stock
2- 15 oz. cans cannellini beans, drained but not rinsed

For the topping:
1/2 cup panko
1/4 cup freshly grated Parmigiano-Reggiano cheese

Season the chicken thighs generously with salt and pepper; in either a large skillet or a crock pot pan, brown the thighs in the olive oil over high heat- 3 minutes per side; remove to a large bowl. Cook the sausage until browned and add to the chicken. Saute the vegetables in the same pot over medium heat for about 8 minutes; add the herbs and continue cooking for another 3 minutes or so. Stir in the stock and bring to a boil. Add the beans and return the meats to the pan. Cook in the crock pot on low heat for 5 or 6 hours.

Saute the panko in the EVOO and add the cheese; sprinkle over the cassoulet. Serve with a nice salad.

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