Simplified Cassoulet with Lamb and Andouille Sausage | America's Test Kitchen

Ingredients

• 1 teaspoon table salt
• 1 cup kosher salt or 1/2 cup table salt
• 1 cup granulated sugar
• 10 bone in chicken thighs (about 3 1/2 pounds), skin and excess fat removed
• 6 slices high-quality sandwich bread slice, cut into 1/2-inch dice (about 3 cups)
• 3 tablespoons unsalted butter, melted
• 1 pound dried flageolet beans or Great Northern beans, picked over and rinsed
• 1 medium onion, peeled and left whole
• 1 medium head garlic, outer papery skin removed and top 1/2 inch sliced off
• 1/2 teaspoon ground black pepper
• 6 slices bacon (about 6 ounces), chopped medium
• 2 pounds lamb shoulder chops, trimmed, boned, and cut into 1-inch pieces
• 1 small onion, chopped fine
• 2 medium cloves garlic, minced or pressed through garlic press
• 1 can (14 1/2 ounces) diced tomatoes, drained
• 1 tablespoon tomato paste
• 1 sprig fresh thyme leaves
• 1 bay leaf
• 1/4 teaspoon ground cloves
• Ground black pepper
• 3 1/2 cups chicken stock or canned low-sodium chicken broth
• 1 1/2 cups dry white wine
• 8 ounces andouille sausage, halved lengthwise and cut into 1/4-inch slices