Ingredients Jump to Instructions ↓

  1. 1 pound sweet Italian sausage links brushed with extra-virgin olive oil

  2. 1 tablespoon extra-virgin olive oil,

  3. 1 turn around the pan

  4. 1 slice bacon, chopped

  5. 1 pound boneless, skinless chicken thighs, cut into bite-size chunks

  6. 1 boneless 8 ounce pork loin chop, cut into bite-size chunks

  7. 1 teaspoon ground thyme or poultry seasoning Coarse salt and black pepper

  8. 4 cloves garlic, crushed

  9. 1 medium carrot , chopped

  10. 1 medium onion , chopped

  11. 1 rib celery , chopped

  12. 1 bay leaf , fresh or dried

  13. 1/2 cup dry white wine

  14. 1 (15-ounce) can diced tomatoes in puree

  15. 2 cans cannellini beans , drained

  16. 1/2 loaf crusty baguette , split lengthwise

  17. 1 clove garlic, cracked, for garnish A drizzle extra-virgin olive oil

Instructions Jump to Ingredients ↑

  1. Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once. Meanwhile, heat a large skillet over medium high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, and add garlic , vegetables, and bay leaf to the pot. Cook 5 minutes stirring occasionally, then deglaze pan with the wine. Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat. Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table.


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