Ingredients
- 1 medium yellow onion peeled and quartered
- 1 rib celery quartered
- 1 large carrot peeled and quartered
- 4 bone-in, skin-on chicken thighs about 2 pounds total
- 1 teaspoon kosher salt divided
- 1/2 teaspoon freshly ground black pepper divided
- 1 tablespoon olive oil
- 8 ounces kielbasa sausage cut into 2-inch pieces
- 2 cloves garlic smashed and peeled
- 1 tablespoon double-concentrated tomato paste
- 1/3 cup dry white wine
- 2 15-ounce cans white beans (with liquid)
- 2 bay leaves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2/3 cup panko breadcrumbs optional, for topping
- Fresh chopped parsley optional, for garnish
Instructions
- Preheat your oven to 425°F. In a food processor, combine the quartered onion, celery, and carrot. Process until they are finely chopped.
- Season the chicken thighs with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. In a large oven-safe skillet, heat olive oil over medium-high heat and sear the chicken thighs skin side down until golden and crisp, about 6-8 minutes. Flip and brown the other side for 2-3 minutes. Remove the chicken and set aside.
- Arrange kielbasa in a pan in a single layer. Cook, turning occasionally, until browned, 3-5 minutes. Transfer to the plate with the chicken.
- Lower the heat to medium and add the garlic to the same skillet; cook until fragrant, about 1 minute. Add the tomato paste and processed vegetables; sauté for another 2 minutes. Pour in the white wine to deglaze the pan, scraping up any browned bits.
- Stir in the white beans and add the bay leaves, thyme, and rosemary sprigs. Return the kielbasa and chicken thighs to the skillet, ensuring they are partly submerged in the mixture, and season with the remaining salt and pepper.
- Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is cooked through. If using the breadcrumb topping, heat a small skillet with a drizzle of olive oil, toast the panko breadcrumbs until golden (about 2-3 minutes), and sprinkle over the cassoulet just before serving.
- Remove bay leaves and herb sprigs. Garnish with chopped parsley if desired.