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1
Base -- In a medium to large heavy pot (with a lid), add the olive oil and bring to medium high heat.
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2
Season the chicken and pork well with salt and pepper and then add to the pot along with the sausage.
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3
Cook 3-4 minutes until it starts to brown, you want it to get a little crust.
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4
Then add in the onion, garlic, celery (and extra olive oil only if necessary) and reduce heat to medium.
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5
Stir well to combine all the flavors and cook just another minute or two.
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6
Wine and Broth -- Deglaze the pan with the wine scraping up all the bits on the bottom.
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7
Then, mix the tomato paste with the chicken broth and add that as well and stir to combine.
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8
Beans -- Add the beans, thyme, celery leaves, and bay leaf.
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9
Check for seasoning and add salt and pepper if necessary.
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10
Cover and continue to cook on medium low for 15 to 20 minutes.
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11
Check if you want any extra broth; this would be the time to add it.
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12
This is a very hearty thick cassoulet which is different from other recipes.
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13
But add more broth if you want.
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14
Bread Crumbs -- As the main dish cooks, add the oil to a small sauce pan along with the fresh bread crumbs and saute until golden brown on medium heat.
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15
It only takes a minute or two.
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16
Remove and let cool.
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17
After it cools slightly, mix with the fresh chopped parsley.
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18
This is your garnish.
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19
Serve -- Just dish up and top with the bread crumb and parsley garnish.
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20
Then drizzle olive oil over the top.
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21
ENJOY!
