1. Preheat the oven to 300 degrees Fahrenheit.

2. Season the skin sides of the chicken with kosher salt and black pepper. Remove from the mix.

3. Brown the pork belly pieces in a large skillet over medium-high heat with the oil. Remove with a slotted spoon when golden brown and crispy, and set aside.

4. Cook the skin side of the chicken thighs for several minutes until golden brown. Brown the opposite side of the meat. Set aside after removing from the skillet.

5. In a separate skillet, brown the sausages on both sides. Remove the assist and place it in the proper position.

6. Cook for several minutes with the onion in the skillet. Using salt and pepper, season to taste. Cook for another minute with the garlic and ground cloves. Cook, scraping up any browned bits from the bottom of the pan, for 3 minutes with the celery and carrots.

7. In a large roasting pan, Dutch oven, or casserole dish, spread out the sautéed vegetables. Combine the beans and chicken stock in a large mixing bowl. Then, mashing them into the beans and veggies, add the cooked meats and any pan juices. Add the bay leaves and thyme bundle.

8. Cook for 1 hour and 15 minutes, uncovered.

9. Remove the bay leaves and thyme bundle. Season with salt and pepper to taste. On each plate, arrange a piece of chicken, a sausage, and a scoop of beans and veggies. Serve with crusty French bread and chopped parsley on top.

#TIP: Use canned white beans instead of making a batch (although feel free to do so), chicken thighs instead of a duck because they're more readily available, and the rendered fat is used to pan fry spicy turkey sausages for flavor and the pork belly pieces after pan-frying the chicken with the skin on.

What can I serve with french cassoulet?

FARM2COOK recommends you serve with sliced french bread toasted or salad filling.

Have you tried the recipe? Share us your feedback below.