White Bean Cassoulet with Chicken & Sausage PorkFowlEntréeSoup “This Winter Bean Cassoulet with its smoky bacon, sausage and spices pairs wonderfully with the rich smooth finish of the CYRUS, which also boasts flavors of toasted oak and vanilla. The intense earthy aromas of berries are a perfect match for this classic French winter dish. Happy cooking.” – Mark Salter, Executive Chef at Robert Morris Inn robertmorrisinn.com – Serves 6 – Cassoulet Ingredients: 2 cups Great Northern white beans 4 cups water 1 cup smoked bacon, cut into lardoons 1 stick of celery, diced 1 cup carrot, diced 1 cup onion, diced 2 cloves garlic, chopped 2 tsp. fresh thyme, chopped ½ tsp. allspice 2 chicken thighs (bone in) 1 – 4 oz. Italian sausage 1 – 4 oz. Kielbasa sausage 2 Tbsp. tomato paste ¾ cup white wine 1 bay leaf 1 ½ qt. water pinch of ground cloves Garlic Panko Topping Ingredients: 6 Tbsp. olive oil 6 Tbsp. panko bread crumbs 1 clove garlic, chopped 2 Tbsp. parsley, chopped 2 Tbsp. parmesan cheese Kosher salt and black pepper to taste Method of Preparation for Cassoulet: Soak the white beans in cold water for 6 hrs. Sauté the lardoons of bacon in a heavy duty casserole dish until rendered. Remove the bacon then add the seasoned chicken thighs and 2 sausages. Cook until lightly golden, approximately 5 minutes. Remove chicken legs and sausages and reserve with the rendered bacon. Add the diced vegetables to the saucepan and sauté for 4-5 minutes. Stir in the spices, chopped thyme and tomato paste. Pour in the white wine followed by the soaked white beans, cooked bacon, sautéed sausages and chicken thighs. Add the bay leaf and the cold water. Bring to simmer, place on a tight fitting lid and braise in the oven at 350˚F for 45 minutes to 1 hour. Remove the sausages and chicken. Cool for 5 minutes then flake the chicken and slice the sausages. Add back to the cassoulet. Method of Preparation for Garlic and Panko Topping: Sauté the chopped garlic in olive oil, add the bread crumbs and lightly brown. Season with salt and pepper and stir in chopped parsley. Spoon the hot cassoulet into an earthenware dish, sprinkle with the sautéed crumbs, Parmesan cheese and broil for 1- 2 minutes. Let it cool, then serve. Enjoy with a glass of 2013 CYRUS.