1large bunch fresh thymetied with twine, plus more for garnish
salt and fresh cracked pepper to taste
a small bunchmaybe 8 or so, baby carrots, trimmed and peeled, but left whole
2 14-ouncecans of white beansdrained and rinsed
a splash of sherry vinegar
Heat a large Dutch oven or heavy stew pot over medium high heat until quite hot. Prick the sausages all over with the sharp point of a small knife. Brush them will olive oil and place them in the pan. Brown on all sides and set aside. Do the same with the chicken pieces. Remove and set aside.
Coat the bottom of the pan lightly with olive oil and saute the onions, shallot, fennel, and whole garlic cloves for about 10 minutes, stirring often, until softened.
Add the vermouth to the pot and let it cook down for a couple of minutes.
Add the tomatoes, tomato paste, and stock, bay leaves, thyme, harissa, and spices, stir well and bring to a simmer. Let the sauce cook uncovered for about 10 minutes to reduce a bit.
Add the sausage and chicken back into the pot, and nestle down into the sauce. Cover and let simmer on low for about 20 minutes.
Add the white beans and the baby carrots at the very end of the cooking, just so the carrots barely cook through.
Add the sherry vinegar and taste to adjust any of the seasonings. Remove the bay leaves and the thyme bundle. Cut each of the sausages in half.
Garnish the cassoulet with fresh thyme leaves. Serve hot with crusty bread.
https://theviewfromgreatisland.com/easy-cassoulet/ December 16, 2015