- Largely comes from https://www.seriouseats.com/traditional-french-cassoulet-recipe
- 1 large onion
- 2 carrots
- 2 celery stalks
- 1 head of garlic
- 4 oz salted pork
- 2-3 sausages of choice (we've used chicken sausage, pork sausage in the past)
- 6-8 pieces of chicken thigh / drumsticks, ~1.5-2lb. Skin on is nice if you like skin
- 2 cans cannellini beans
- 4 cloves
- 4 bay leaves
- chicken/vegetable stock
- Dice onions
- Rough chop garlic
- Peel carrots, cut into ~3" segments
- Cut salted pork into 1/2" wide strips
- 2 tbsp salt
- 2 tsp black pepper
- Start oven to 325F
- Heat up oil, medium heat, large dutch oven preferred, cast iron pan works if things can fit. May have to adjust down the ingredients
- Brown salted pork, remove for later
- Brown chicken pieces, remove for later
- Brown sausages, remove for later
- Add onions and sautee till transluent, let them pick up all the browned fond
- Add garlic, beans, carrots, celery, salt, pepper, bay leaves, cloves, mix well
- Add back all the meat and mix
- Add stock to barely cover everything, some meat can stick out. If the chicken has skin, it should be on top and face skin up
- Bake without cover for 3-4 hours, check occasionally to see if it needs more stock to cover the beans
- Serve when hot