Cooking Instructions
1.
Preheat oven to 425 degrees F (220 degrees C).
2.
In a very hot large pot, add
Olive Oil (2 tsp)
,
Smoked Turkey Kielbasa (1 pckg)
and
Canadian Bacon (5 slices)
. Cook until brown.
3.
Season
Chicken Drumsticks (5)
with
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Fresh Thyme (1 Tbsp)
.
4.
Remove the smoked turkey kielbasa and the Canadian bacon from the pan when crispy. Add the chicken drumsticks, turning as they brown. Remove the chicken from the pot and set the meat aside.
5.
In the same pot, add the
Carrots (2)
,
Onions (1 1/2)
, and
Garlic (3 cloves)
. Add in
Ground Nutmeg (as needed)
,
Bay Leaves (2)
,
Fresh Parsley (3 sprigs)
, and
Fresh Thyme (1 Tbsp)
.
6.
Sweat the vegetables until the onions is translucent and add the
Tomatoes (2)
then cook for a few additional minutes. Re-introduce the meat to the pot, and stir in the
Tomato Paste (4 Tbsp)
.
7.
Allow to soften a bit before adding the
Dry White Wine (2 cups)
. Cook until the liquid has reduced to about half.
8.
Add the
Stewed Tomatoes (1 can)
including the juice, crushing them in your hands.
9.
Add the
Canned Cannellini White Kidney Beans (3 cans)
. Fill the pot with
Chicken Stock (2 cups)
until all the ingredients are submerged.
10.
Bring to a boil, then reduce heat and allow to simmer about 20 minutes. Stir occasionally until the cassoulet thickens up a bit and remove from the heat to allow it to thicken even more.
11.
Mix the
Breadcrumbs (1/2 cup)
, remaining fresh thyme,
Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Olive Oil (2 tsp)
. Sprinkle this on top of the pot, and place in the oven to brown, about 10 minutes.
