The Cassoulet recipe we are sharing with you comes from the food blog Boulder Locavore and the authors story is pretty awesome if you are looking for a great read. If you would like to see the original recipe and story be sure to click the link at the bottom of the recipe.
Ingredients
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1 ½ tablespoons Duck Fat* (or butter may be substituted)
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8 bone-in skin-on Chicken Thighs, rinsed, dried with paper towels and lightly salted and peppered
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1 pound Garlic Sausages, uncooked**
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½ pound thick-cut Bacon, cut across the bacon into 1 inch pieces 1 medium Yellow Onion, chopped
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2 small Carrots, chopped (unpeeled)
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1 large stalk Celery, chopped
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1 tablespoon fresh Italian Parsley, diced
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1 teaspoon Herbes de Provence
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1 29-ounce can Cannellini (or White Kidney) Beans, drained
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4 cups (1 quart) Low Sodium Chicken Stock
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3 large Garlic Cloves, minced
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2 cups fresh Soft Bread crumbs from a baguette [nextpagelink][/nextpagelink]
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