Simplified Cassoulet with Lamb and Andouille Sausage

Name: Simplified Cassoulet with Lamb and Andouille Sausage
Total time: 240 min
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

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Can you make a great cassoulet in a few hours without sacrificing the deep, melded flavors that are characteristic of this dish?

Keywords

French
Lamb
Pork
Europe
Pasta
Grains
Rice & Beans
Poultry
Beans
Chicken
Meat
Main Courses
Stews

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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