Slow Cooker Chicken Cassoulet
I've included instructions for a stove-top version if you do not own a slow cooker.
Servings 6
Ingredients
- 1 pound pork sausage links
- 1 pound pork shoulder trimmed of fat cap and cut into 1-inch pieces
- 4 whole chicken legs or bone-in thighs and drum sticks, about 3 pounds
- 1 large onion diced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 4 garlic cloves smashed
- 1 pint cherry tomatoes or one 15-ounce can diced tomatoes
- 4 cups cooked white beans from 1 cup dried or two 15-ounce cans, rinsed and drained
- 2 cups white wine
- 2 cups chicken stock
- 2 bay leaves
- 1 teaspoon dried thyme or 4 whole sprigs fresh
Instructions
- Set a large cast iron skillet or Dutch oven over high heat. Cook the sausage until browned on all sides. Remove to a plate. Brown the pork in the sausage fat, making sure not to crowd the pan, in batches until browned on all sides. Set aside on a plate with the sausage. Next, brown the chicken pieces until the skin is golden brown. Set aside.
- Place the onion, carrots, celery, and tomatoes in the bottom of the slow cooker, followed by the white beans, pork, chicken and sausage, in that order. Pour the wine and stock over the meat. Submerge the bay leaves and thyme in the mixture. Cook on low heat for 8 hours, until the meat is falling off the bone and the liquid has reduced.
- For the stove-top: Add the onion, carrots, celery, and to the Dutch oven, followed by the white beans, pork, chicken and sausage, in that order. Pour the wine and stock over the meat. Submerge the bay leaves and thyme in the mixture. Cook uncovered in a 300 degree oven, until the meat is falling off the bone and the liquid has reduced, about 2 hours.
- Serve the cassoulet family-style with crusty baguette.