Ingredients for Confit Chicken Thigh and Andouille Sausage Cassoulet

• 675g skin-on, bone-in chicken thighs

• Sal kosher, pimenta moída na hora

• 1 cabeça de alho, cortada ao meio transversalmente

• 2 large shallots, halved

• 4 ramos de tomilho

• 2 folhas de louro

• 4 juniper berries

• 240ml de azeite de oliva

• 1 cebola grande, picada

• 4 dentes de alho, picados

• 1/2 (400g) can whole peeled tomatoes

• 950ml cooked large white beans (such as Tarbais

• from 350ml dried beans), plus 240ml cooking liquid

• Sal kosher, pimenta moída na hora

• 2 large andouille or other smoked sausages

• 1 slice thick sourdough bread

Preheat oven to 107°C. Season chicken with salt and pepper and place in a small Dutch oven or other heavy pot. Arrange garlic, shallots, thyme, bay leaves, and juniper berries around chicken; drizzle oil over. Bring to a very low simmer over medium-low heat, cover, and transfer to oven. Cook until meat is very tender, 2–2 1/2 hours. Let cool in oil (preferably overnight).

Preheat oven to 177°C. Heat 80ml oil from chicken confit in a large skillet over medium. Add onion and garlic; cook, stirring occasionally, until very soft, 10–12 minutes. Squeeze garlic cloves from chicken confit from their skins into skillet and add tomatoes, crushing with your hands. Bring to a boil and cook, stirring occasionally, until liquid is evaporated, about 5 minutes. Add beans and their cooking liquid. Skim off remaining fat from chicken confit and pour juices (about 120ml ) into skillet (reheat fat in pot just enough to loosen juices underneath if needed). Bring to a simmer; season with salt and pepper.

Transfer bean mixture to a 2–2 1/2-qt. baking dish. Nestle chicken into beans, leaving as much skin exposed as possible, then tuck sausage and shallots from confit chicken around. Cook until chicken skin is very crisp and cassoulet is nicely browned, about 2 hours.

Pulse bread in a blender or food processor to medium-fine crumbs. Toss crumbs in a small bowl with 1 tablespoon oil from confit chicken (use remaining oil for sautéeing vegetables); season lightly with salt. Top cassoulet with breadcrumbs and cook until they are golden brown, 20–25 minutes.

Chicken can be cooked 3 days ahead. Cover and chill.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.