It’s French...it’s delicious...and it’s a shortcut to something you’ll love.
2 slices of bacon, diced
1 medium yellow or white onion, diced
2 carrots, peeled and cut into 1 inch pieces
½ lb fully cooked linguica (spicy Portuguese sausage), sliced ¼ inch thick rounds
1-2 garlic cloves, minced
2 cups cooked chicken (thighs work great), diced
1 15 ounce can diced tomatoes
2 15 ounce cans Cannellini beans, drained
½ cup dry vermouth or white wine
1 cup chicken broth/stock
2 sprigs fresh thyme
Kosher salt and pepper to taste
1 tablespoon butter
½ cup panko bread crumbs
¼ cup fresh parsley, chopped
Preheat oven 375 degrees.
Heat a large oven-safe pot (like a dutch oven) on medium-high. Cook the bacon until half-way done, then add onion and carrots. Cook for about 5 minutes or until onions become translucent.
Add linguica to the vegetable mixture, let cook until linguica starts to get some color then add garlic, cook until fragrant - 30 seconds or so.
Next add chicken, tomatoes and beans; then stir in the dry vermouth and thyme - let it come to a low simmer, season with salt and pepper to taste.
While cassoulet is simmering, melt butter in a small pan and mix in bread crumbs - then scatter over the cassoulet.
Bake uncovered until a golden crust forms, 25-30 minutes.
Garnish with parsley and serve...bon appétit!