Confit Chicken Thigh and Andouille Sausage Cassoulet
Confit Chicken Thigh and Andouille Sausage Cassoulet is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 225°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 225°F.
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 350°F.
Heat 1/3 cup 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 1/2 cup) 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 Tbsp. 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.