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TREVOR CULINARY COLLECTION 11 ENTREE Carcaonne Caoulet Mayer-Lapin Family Alyana '27 INGREDIENTS 2 cups of canned white beans, drained (Great Northern or Cannellini) 1 pound of boneless, skinless chicken thighs cut into chunks (should be 2-3 cups) ½ pound of spicy chicken sausage chopped into bigger chunks (about 1-1 ½ cups) ½ pound of shredded duck legs or duck confit 2 shallots, finely chopped 4 cloves of garlic, minced 2 large carrots, diced 2 celery stalks, diced 2 bay leaves 1 teaspoon dried thyme ½ teaspoon dried rosemary ½ cup of white wine (drier is better) 2 cups of chicken broth 2 tablespoons of tomato paste Salt and pepper to taste 2 cups of breadcrumbs 2 tablespoons of olive oil Chopped parsley if desired for garnish DIRECTIONS 1. Heat olive oil over medium-high heat in a large Dutch oven or similar pan. 2. Add the chicken and cook until browned on all sides, then remove them from pot. They don't need to be cooked through at this stage. 3. Brown the sausages and remove them. 4. Brown the duck and remove. 5. In the same pot, add more olive oil if needed, and then add shallots, garlic, carrots, and celery. Cook until softened, about 5-7 minutes. 6. Return the meat to the pot and add the beans, bay leaves, thyme and rosemary. 7. Pour in the white wine, let it boil and then simmer for 3 minutes. 8. Add tomato paste and chicken broth, season with salt and pepper and bring to a boil. 9. Move to low heat and simmer for 1 ½–2 hours. Stir infrequently. 10. When the cassoulet is nearly done, add some olive oil to a pan over medium heat and toast the bread crumbs until golden brown. 11. As you serve, sprinkle the breadcrumbs and parsley over each serving. (You can also mix the breadcrumbs directly into the pot). 12. Serve with a crusty baguette or similar bread. n Don't forget the wine. ENTREE

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