Easy and quick to assemble
2 lb boneless skinless chicken thighs
1 lb smoked sausage or kielbasa cut in half-inch pieces
1 large onion sliced thin
2 (15 0z) cans cannellini or great northern beans(rinsed & drained
1 clove garlic sliced in half
1 (15 oz) can of stewed tomatoes slightly chopped
*1 tsp kosher salt
½ tsp fresh ground black pepper
1 bay leaf
1 c. Dry white wine or chicken broth (or water)
2 tbsp fresh chopped parsley
1 tbsp butter
1 cup panko bread crumbs
Crockpot or slow cooker
Season chicken with a little kosher salt. I also use a little adobo salt seasoning. Brown for several minutes on each side in a saute pan over high heat. You may skip the browning, but it does improve the dish.
Line the bottom of the crockpot with a third of the beans and about a third of the onion. Add the chicken and top with another third of the onion. Sprinkle with a little salt and pepper, then add more beans. Top with sausage, the rest of the beans, tomatoes and onions. Once everything is in the pot, add a little more salt, and pepper, and the cup of white wine.
Slow cook low for 7 or 8 hours. In the last half hour,stir in a tbs of chopped parsley. Taste to make sure the salt and pepper are the way you like them.
In a separate small saute pan, melt the butter over medium heat. Add the panko crumbs and cook til just about to turn golden. Stir in the last tbs of parsley with a pinch of salt and remove from heat. The crumbs should be golden and crunchy.
Serve cassoulet in shallow bowls topped with golden crumbs.
Crispy bread on the side.