Chicken Cassoulet

Ingredients:

Directions:

1. Preheat the oven to 350 degrees Place a large, deep Dutch oven or pot over medium-high heat. Once hot, add in the diced pancetta and allow it to crisp for about 5 minutes. Remove from the pot and set aside for a moment. Next, add in the chunks of pork sausage, and sear those for about 5 to 6 minutes, or until golden-brown. Remove those from the pot and set aside for a moment. Season the chicken thighs and drumsticks with salt and pepper, and sear those in the pot for about 4 minutes per side, or until the skin is golden-brown. Remove from pot and set aside for a moment. Wipe out a bit of fat from the pot leaving about 2 tablespoons worth. Add in the onion and saute for about 2 to 3 minutes, until softened. Add in the bay leaves and Herbes de Provence, along with the garlic and stir those in until aromatic.  Stir in the tomato paste to incorporate, then pour in the white wine, allowing it to bubble up for about 30 seconds.  Add in the cannellini beans and the chicken stock, and stir to combine. Bring to a simmer, then add back into the pot the sausage pieces and the pancetta, and netle the chiken pieces into the pot. Scatter the bundle of thyme over top of the chicken (breaking up the bundle into smaller sprigs), and add the rosemary sprig as well. Place the chicken cassoulet into the oven, uncovered, and cook for 1 hour, turning the pot halfway through the cooking for even browning.  Remove the chicken cassoulet from the oven and remove the thyme and rosemary sprigs, as well as the bay leaves. Allow it to sit for about 5 to 10 (it will be very hot), then sprinkle over top the 1 teaspoon of thyme leaves. To serve, spoon either 1 thigh or 2 drumsticks into a shallow bowl, along with some of the saucy beans and the sausage, and enjoy with crusty bread on the side for dipping.