A quick recommendation for serving this dish. It goes great with a side of fresh baked French baguette. You will want to use the baguette to scoop up any remaining broth in your plate.
Instructions
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Preheat the oven to 350 degrees.
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In a 5 ½ quart (or larger) pot or French/Dutch oven, liquefy the duck fat at medium heat. Place the chicken thighs skin down in the bottom of the pan. Allow to cook for 8 minutes on Medium to Medium High, periodically checking to be sure the skin is not sticking to the pan (if it is gently slide a heat-proof spatula underneath to free the skin).
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Using heatproof tongs, tune the chicken thighs over and cook for an additional 3 minutes. Remove from pan to a plate; set aside.
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Add the sausages to the same pan and brown on each side (approximately 3-4 minutes total). Remove and set aside.
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Add the bacon to the pan. Sauté to render the fat only (about 3 minutes). The fat will turn a gray color and be more translucent though the bacon will still be supple and pliable. Remove with a heatproof slotted spoon, allowing excess fat to drain back into the pan before setting the bacon aside (all the meat may be piled onto the same ‘holding’ plate).
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Reserve 2 tablespoons of the pan fat (leave it in the pan) and discard the remaining fat.
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Add the onions to the pan and sauté over medium-high heat scraping all the browned bits from the bottom and sides of the pan. Sauté until the onions begin to turn translucent but are not limp.
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Add the carrots, celery, parsley, herbes de Provence, beans and chicken stock; stir to combine. Add the bacon to the pot; stir to combine. Insert the chicken thighs and sausage into the stew so they are covered.
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In a small bowl combine the bread crumbs and diced garlic. Sprinkle it evenly over the stew. Bake for 1 hour and 15 minutes, periodically pressing the bread crumbs into the stew which will help thicken it.
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Place the stew underneath the broiler to slightly brown the top crumbs and remove from oven. Allow to sit for a few minutes, cut sausages into 2 inch pieces stirring them back into the stew, and serve. The stew is even more flavorful the second day too!
Recipe source: Boulder Locavore
Photo source: @pharaujomello