Sarasota's Quick and Hearty Cassoulet

• 1 lb chicken thigh (4 boneless, skinless, cut in bite size pieces)
• 14 lb smoked sausage, cut in small bite size pieces
• 2 pork chops, cut in small bite size pieces (3/4-inch thick)
• salt
• pepper
• 1 tablespoon olive oil
• 2 celery ribs, diced fairly fine (save the leaves for later and chop them up)
• 1 large onion, diced fairly fine
• 3 (15 ounce) cans great northern beans, drained and rinsed
• 5 tablespoons tomato paste
• 1 cup chicken broth (you can add more if you prefer it a bit thinner, this dish is very thick)
• 12 cup white wine
• 3 teaspoons garlic, minced
• 1 tablespoon fresh thyme (teaspoon dried)
• 1 bay leaf
• olive oil (if needed)
• salt
• pepper
• 1 cup fresh breadcrumb (I chop mine in a mini food processor, 1-2 slices of any bread. You can use dried, but it isn't the s)
• 3 tablespoons minced fresh parsley
• 1 teaspoon olive oil (to saute the bread crumbs)
• olive oil (to drizzle over the dish)

1. Base -- In a medium to large heavy pot (with a lid), add the olive oil and bring to medium high heat.
2. Season the chicken and pork well with salt and pepper and then add to the pot along with the sausage.
3. Cook 3-4 minutes until it starts to brown, you want it to get a little crust.
4. Then add in the onion, garlic, celery (and extra olive oil only if necessary) and reduce heat to medium.
5. Stir well to combine all the flavors and cook just another minute or two.
6. Wine and Broth -- Deglaze the pan with the wine scraping up all the bits on the bottom.
7. Then, mix the tomato paste with the chicken broth and add that as well and stir to combine.
8. Beans -- Add the beans, thyme, celery leaves, and bay leaf.
9. Check for seasoning and add salt and pepper if necessary.
10. Cover and continue to cook on medium low for 15 to 20 minutes.
11. Check if you want any extra broth; this would be the time to add it.
12. This is a very hearty thick cassoulet which is different from other recipes.
13. But add more broth if you want.
14. Bread Crumbs -- As the main dish cooks, add the oil to a small sauce pan along with the fresh bread crumbs and saute until golden brown on medium heat.
15. It only takes a minute or two.
16. Remove and let cool.
17. After it cools slightly, mix with the fresh chopped parsley.
18. This is your garnish.
19. Serve -- Just dish up and top with the bread crumb and parsley garnish.
20. Then drizzle olive oil over the top.
21. ENJOY!

chicken thigh, sausage, pork chops, salt, pepper, olive oil, celery, onion, great northern beans, tomato paste, chicken broth, white wine, garlic, fresh thyme, bay leaf, olive oil, salt, pepper, fresh breadcrumb, fresh parsley, olive oil, olive oil

Taken from www.food.com/recipe/sarasotas-quick-and-hearty-cassoulet-420066 (may not work)