Quick Cassoulet in a Cast Iron Skillet

Ingredients:

• 3 tbsp. l. olive oil
• 4 chicken thighs with skin and bones
• 2 x 400g cans of white beans, liquid
• 110g unsmoked bacon (piece), such as pancetta, cut into 1cm cubes.
• 1 medium carrot, finely chopped (about 0.5 cup)
• 1 small onion, finely chopped (about 1 cup)
• 4 cloves of garlic
• 220 g raw garlic sausages (about 2 pcs.), unsmoked Polish sausage or bratwurst
• 0.5 cups plain breadcrumbs
• 1 cup lightly salted chicken broth
• 5 sprigs of thyme + 1 tsp chopped leaves
• 2 bay leaves

Preparation:

1. Place the rack on the highest shelf of the oven and preheat to 200°C.
2. In a 12-inch cast-iron skillet, heat 2 tablespoons olive oil over high heat until very hot, about 3 minutes. Season the chicken thighs with salt and black pepper and add them skin-side down; immediately reduce the heat to medium. Cook, without turning, until the skin releases fat, is golden brown and crisp, and pulls easily from the pan, about 12 minutes.
3. Move the thighs to the far edge of the pan, pressing them against the sides to allow the vegetables to cook. Add the carrots, onion, 2 cloves of garlic, and pancetta and cook, stirring, until the vegetables are soft and translucent, about 6 minutes. Stir in 2 tablespoons of breadcrumbs.
4. Set aside 1/2 cup of beans and mash with a fork to form a chunky paste. Add the remaining beans, chicken broth, thyme sprigs, and bay leaf to the skillet and season with pepper. Then stir in the mashed beans. Place the sausages and chicken pieces into the bean mixture, placing the chicken skin side up. Bring to a simmer, transfer the skillet to the oven, and bake until the chicken is cooked through and the sauce is thick, bubbly, and crusty, about 30 minutes.
5. Remove the pan from the oven and preheat the oven to grill mode.
6. Grate the remaining 2 garlic cloves and toss in a medium bowl with the remaining breadcrumbs and chopped thyme. Add the remaining 1 tablespoon olive oil and toss with a fork to coat the crumbs evenly. Sprinkle the breadcrumbs evenly over the cassoulet and cook until the topping is golden brown and the sauce is bubbling and crusty, about 5 minutes. Rotate the pan halfway through to ensure even browning. Serve the cassoulet from the pan.
   
   

   Note

   
   Grill temperatures can vary from oven to oven, so keep a close eye on the pan. A few extra seconds and the cassoulet could burn.