Chef John'S Quick Cassoulet

1. 1

   Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan.

2. 2

   Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan.

3. 3

   Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock.

4. 4

   Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan.

5. 5

   Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer.

6. 6

   Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl.

7. 7

   Preheat the oven's broiler and set the oven rack about 7 inches from the heat source.

8. 8

   Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned.

9. 9

   Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned.

10. 10

    Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.

* Per serving · 4 servings · Values may vary.