Sarasota's Quick and Hearty Cassoulet

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   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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   Season the chicken and pork well with salt and pepper and then add to the pot along with the sausage.

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   Cook 3-4 minutes until it starts to brown, you want it to get a little crust.

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   Then add in the onion, garlic, celery (and extra olive oil only if necessary) and reduce heat to medium.

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   Stir well to combine all the flavors and cook just another minute or two.

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   Wine and Broth -- Deglaze the pan with the wine scraping up all the bits on the bottom.

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   Then, mix the tomato paste with the chicken broth and add that as well and stir to combine.

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   Beans -- Add the beans, thyme, celery leaves, and bay leaf.

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   Check for seasoning and add salt and pepper if necessary.

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    Cover and continue to cook on medium low for 15 to 20 minutes.

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    Check if you want any extra broth; this would be the time to add it.

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    This is a very hearty thick cassoulet which is different from other recipes.

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    But add more broth if you want.

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    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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    It only takes a minute or two.

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    Remove and let cool.

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    After it cools slightly, mix with the fresh chopped parsley.

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    This is your garnish.

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    Serve -- Just dish up and top with the bread crumb and parsley garnish.

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    Then drizzle olive oil over the top.

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    ENJOY!

* Per serving · 4 servings · Values may vary.