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Ingredients:
4 bone-in, skin-on chicken thighs, cut in 1/2 through the bone
Salt and freshly ground black pepper
1/2 pound slab bacon, sliced crosswise
1 large onion, chopped
3 celery stalks, chopped
2 carrots, chopped
4 cloves garlic, minced
1/2 cup white wine
1 15-oz can Northern white beans, rinsed and drained
1 Tbsp Urban Accents Tuscan Villa
1 bay leaf
1/2 cup chicken stock
1 tomato, sliced very thinly
Bread crumbs
Olive oil
1 baguette, sliced, for serving
Directions: Preheat oven to 350F. Rinse and dry the chicken well; season with salt and pepper. Let sit at room temperature for 15 min. In a large Dutch oven, over med-low heat, add bacon and slowly render the fat. Remove the bacon to paper towel when crispy, leaving the fat in the pan. Raise heat to med-high; add chicken, skin side down. Brown the chicken on both sides and then remove to a plate. Add onion, celery, carrots and garlic; saute until soft, about 5 min. Deglaze the pan with white wine scraping up browned bits from bottom; reduce by half. Stir in the beans, Tuscan Villa and bay leaf. Nestle chicken thighs and bacon into the pot. Add the chicken stock, cover and bake in the oven for 20 min. Remove from oven, remove the lid and top the cassoulet with sliced tomatoes and the bread crumbs; drizzle with olive oil. Return to the oven and bake, uncovered, 15 minutes longer. Serve the cassoulet with baguette slices.
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