Dinner: Confit Chicken Thigh and Andouille Sausage Cassoulet

Recipe by Chris Morocco This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Ingredients

1 1/2 pounds skin-on, bone-in chicken thighs
Kosher salt, freshly ground pepper
1 head garlic, halved crosswise
2 large shallots, halved
4 sprigs thyme
2 bay leaves
4 juniper berries
1 cup olive oil

Instructions

Preheat oven to 225 °F. Season chicken with salt and pepper and place in a small Dutch oven or other heavy pot. Arrange garlic, shallots, thyme, bay leaves, and juniper berries around chicken; drizzle oil over. Bring to a very low simmer over medium-low heat, cover, and transfer to oven. Cook until meat is very tender, 2 –2 1/2 hours. Let cool in oil (preferably overnight).

Add a review for Confit Chicken Thigh and Andouille Sausage Cassoulet