Shortcut French Cassoulet recipes

Ingredients

• 1 ½ tablespoons Duck Fat* (or butter may be substituted)
• 8 bone-in skin-on Chicken Thighs, rinsed, dried with paper towels and lightly salted and peppered
• 1 pound Garlic Sausages, uncooked**
• ½ pound thick-cut Bacon, cut across the bacon into 1 inch pieces 1 medium Yellow Onion, chopped
• ½ pound thick-cut Bacon, cut across the bacon into 1 inch pieces 1 medium Yellow Onion, chopped
• 2 small Carrots, chopped (unpeeled)
• 1 large stalk Celery, chopped
• 1 tablespoon fresh Italian Parsley, diced
• 1 teaspoon Herbes de Provence
• 1 29-ounce can Cannellini (or White Kidney) Beans, drained
• 4 cups (1 quart) Low Sodium Chicken Stock
• 3 large Garlic Cloves, minced
• 2 cups fresh Soft Bread crumbs from a baguette (I used Udi’s Gluten Free Baguettes)+

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