French Cassoulet

Instructions

1. Rinse dried beans and place in a large bowl. Cover with plenty of water and soak overnight, or use the quick soak method (cover with water, bring to a boil for 2 minutes, then let stand for 1 hour). Drain and rinse beans.
2. In a large pot, combine drained beans, 1 bay leaf, and 2 whole garlic cloves. Cover with fresh water by about 2 inches. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans are tender but not mushy. Drain and set aside, reserving about 1 cup of the bean cooking liquid.
3. While beans are simmering, preheat oven to 325°F (160°C).
4. In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Brown the chicken thighs on all sides. Remove chicken and set aside.
5. Add the pork sausage to the pot and cook, breaking it up with a spoon, until browned. Remove sausage and set aside, leaving some rendered fat in the pot.
6. Add chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened, about 8-10 minutes. Add minced garlic, thyme, and rosemary, and cook for another minute until fragrant.
7. Stir in tomato paste and cook for 1 minute. Add diced tomatoes (with their juice) and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
8. Return the browned chicken and sausage to the pot. Add the cooked white beans and reserved bean cooking liquid. Season with salt and pepper to taste. Stir to combine.
9. Cover the pot and transfer to the preheated oven. Bake for 1.5 to 2 hours, or until the chicken is very tender and the flavors have melded. Remove lid for the last 30 minutes if you want a slightly thicker sauce.
10. Before serving, stir in fresh chopped parsley. Ladle into bowls and serve hot.