Cassoulet With Lamb And Kielbasa

Total Time: 3 hrs 5 mins Preparation Time: 1 hr Cook Time: 2 hrs 5 mins

Ingredients

• Servings: 8
• 10 bone-in skin-on chicken thighs, trimmed (3 to 3 1/2 lb.)
• 2 teaspoons vegetable oil
• 1 lb country-style boneless lamb ribs, trimmed and cut into 1-inch cubes
• 1 onion, minced
• 6 garlic cloves, minced
• 1 tablespoon tomato paste
• 3 1/2 cups chicken broth, low-sodium
• 1 1/2 cups dry wine
• 1 (14 1/2 ounce) can diced tomatoes, drained
• 4 sprigs fresh thyme (or 1/4 t. dried)
• 2 bay leaves
• 1/4 teaspoon clove (the spice, not garlic)
• 4 (15 1/2 ounce) cans great northern beans, rinsed
• 1 lb kielbasa, sliced 1/4-inch thick

Recipe

• 1 dry the chicken with paper towels, then season with salt and pepper.
• 2 heat the oil in a large dutch oven over med-high heat until just smoking.
• 3 brown half of the chicken, about 10 minutes, then transfer to a plate and remove the browned skin.
• 4 return the pot with any rendered fat to med-high heat and repeat with the remaining chicken.
• 5 pat the lamb dry with paper towels, then season with salt and pepper.
• 6 pour off all but 2 tablespoons of the fat in the pot and place over medium heat until just smoking.
• 7 brown the lamb, about 10 minutes.
• 8 stir in the onion and cook until softened, about 5 minutes.
• 9 stir in the garlic and tomato paste and cook for 30 seconds.
• 10 stir in the broth, wine, tomatoes, thyme, bay leaves, and cloves, scraping up any browned bits.
• 11 return the chicken thighs with any accumulated juice to the pot and submerge them in the liquid.
• 12 bring to a boil, then reduce to a simmer, cover, and cook for 40 minutes.
• 13 remove the cover and continue to simmer until the chicken and lamb are fully tender, 20-30 minutes.
• 14 discard the thyme sprigs and bay leaves.
• 15 gently stir in the beans and kielbasa and continue to simmer, uncovered, until they are heated through, about 15 minutes.