Chef John's Quick Cassoulet
"We've taken some short cuts to make a quick version of the French classic, cassoulet. Chicken thighs replace the classic, and time-consuming, duck confit; canned beans replace dried; and bacon serves as a convenient substitute for other, more involved smoked pork options...."
INGREDIENTS
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4 ounce bacon, cut into 1 inch pieces
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8 ounce smoked sausage, sliced
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12 ounce boneless, skinless chicken thighs, cubed
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1 onion, diced
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salt and pepper to taste
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2 cup chicken broth, plus more if needed
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2 (15 ounce) can cannellini beans, drained and rinsed
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1 1/2 teaspoon minced fresh rosemary
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1 1/2 teaspoon minced fresh thyme
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cayenne pepper to taste
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1/4 cup melted butter
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1 cup bread crumbs
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1/2 cup finely grated Parmigiano-Reggiano
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