Savory cassoulet recipe

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  • 12 ounces dried Great Northern beans
  • 4 tablespoons olive oil
  • 8 chicken thighs (3 to 3½ pounds)
  • 2 pounds lamb shoulder with bones, cut into 2-inch pieces
  • Salt and freshly ground black pepper, to taste
  • 1 pound andouille sausage
  • 1 pound spiced turkey sausage
  • 3 cups coarsely chopped carrots
  • 2 cups coarsely chopped onions
  • 6 cloves garlic, chopped
  • 1 can (28 ounces) peeled Italian plum tomatoes, chopped, with juices
  • 3 cups Basic Chicken Broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage leaves, crumbled
  • 2 bay leaves
  • ½ teaspoon ground allspice
  • 6 tablespoons chopped fresh flat-leaf parsley
How to Make It
  1. Pick over the beans, discarding any debris. Soak the beans overnight in cold water to cover. Drain, rinse once or twice, and set aside.
  2. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat. Add the chicken and sauté until golden on all sides, 10 minutes. Remove the chicken and set it aside.
  3. Place the lamb in the same skillet over medium-high heat and sauté until well browned on all sides, about 8 minutes total. Remove the lamb and set it aside. Season the chicken and the lamb well with salt and pepper.
  4. Pour off all but 2 to 3 tablespoons of the fat in the skillet. Place the skillet over medium-high heat, add the andouille and turkey sausages, and brown them well, about 10 minutes. Remove the sausages, and after they have cooled slightly, cut them into ½-inch pieces. Set the sausage aside.
  5. Heat the remaining 2 tablespoons olive oil in a large flameproof casserole over medium-low heat. Add the carrots and onions and cook until they start to soften, 7 minutes. Add the garlic and cook, stirring occasionally, to blend the flavors, 3 minutes more. Then add the tomatoes, 1½ cups of the broth, and the thyme, sage, bay leaves, and allspice. Stir the beans into the mixture. Bring to a boil over high heat, reduce the heat to medium-low, cover, and simmer for 1 hour.
  6. Preheat the oven to 350°F.
  7. Stir the remaining 1½ cups broth into the casserole. Arrange the lamb among the beans. Cover, transfer the casserole to the oven, and bake, stirring once, for 45 minutes.
  8. Add the chicken and sausage and bake for 50 minutes more. Stir in 4 tablespoons of the parsley and cook for another 10 minutes. Just before serving, sprinkle the remaining 2 tablespoons parsley over the cassoulet.

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