|The cassoulet cooks in one pot.|
Note: This recipe won a contest sponsored by the National Pork Board in April, 2017 for a recipe that contained a pork product
4 bone-in, skin-on chicken thighs
4 links fresh Polish sausage (about 16 ounces), cut in half
1 medium onion diced
Heat oven to 350 degrees. Heat oil in 4 quart Dutch oven on top of stove. Sauté Polish sausage in oil until browned. Put into colander and drain. Sprinkle chicken thighs with 1 teaspoon herbs de Provence. Sauté thighs until lightly browned. Set aside on plate. Sauté onions until golden, about 5 to 7 minutes.
Drain beans and add to Dutch oven. Stir in sausage, ham cubes, diced tomatoes, tomato paste, white grape juice, and remaining herbs de Provence. Tuck chicken thighs into beans. Cover and bake for about 1 hour. Remove cover and bake for an additional half hour until top is crusted over.
Remove from oven and allow to rest for about 15 minutes.
Serve with toasted slices of French baguettes with garlic butter.
Prep time: 30 minutes
Bake time: 90 minutes
Rest time: 15 minutes