Confit chicken thigh and andouille sausage cassoulet from Bon Appétit Magazine, February 2016: The Winter Comfort Issue (page 71) by Chris Morocco

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute any smoked sausages for andouille sausages. Chill overnight, if possible.

  • twoyolks on December 20, 2021

    I thought this was overall good. The chicken was really tender but maybe a tad dry. The beans had a lot of flavor and were my favorite part. The andouille I used was a bit spicy so it made the beans a bit spicy.

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