Name: Confit Chicken Thigh and Andouille Sausage Cassoulet
Yield: 4 Servings
Ingredients: 1½ pounds skin-on, bone-in chicken thighs; Kosher salt, freshly ground pepper; 1 head of garlic, halved crosswise; 2 large shallots, halved; 4 sprigs thyme; 2 bay leaves; 4 juniper berries; 1 cup olive oil; 1 large onion, chopped; 4 garlic cloves, chopped; ½ 14.5-ounce can whole peeled tomatoes; 4 cups cooked large white beans (such as Tarbais; from 1½ cups dried beans), plus 1 cup cooking liquid; Kosher salt, freshly ground pepper; 2 large andouille or other smoked sausages; 1 slice thick sourdough bread

Gentl & Hyers

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

Recipe notes