Cassoulet

lcbo.com

masontighe

1 lb (500 g) Great Northern white beans

8 Confit Chicken Thighs (recipe follows)

1 lb (500 g) fresh pork shoulder or thick loin chops

1 lb (500 g) fresh or cured garlic sausage

2 tbsp (30 mL) olive oil, preferably oil from confit chicken

1½ cups (375 mL) small-diced yellow cooking onions, about 2 medium

1½ cups (375 mL) small-diced celery, about 2 large stalks

1½ cups (375 mL) small-diced carrots, about 2 medium

1 tbsp (15 mL) minced garlic, about 2 to 3 large cloves

1 cup (250 mL) dry white wine

3½ cups (875 mL) combination of confit chicken juices and chicken broth

½ cup (125 mL) tomato sauce or 2 tbsp (30 mL) tomato paste

1 tbsp (15 mL) finely chopped fresh thyme or 1½ tsp (7 mL) dried

1 large bay leaf

BREAD CRUMBS

4 cups (1 L) coarse fresh crumbs (see TIP this page)

¼ to ⅓ cup (60 to 80 mL) melted butter

Directions at lcbo.com

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