Cassoulet for every day

Ingredients:

Stew

• 4 chicken thighs with skin and bones, cut in half through the bone
• 220 g bacon (piece), cut into thick strips
• 1 large onion, chopped
• 3 stalks celery, chopped
• 2 carrots, chopped
• 4 cloves garlic, crushed
• 0.5 cups white wine
• 2 cups boiled white beans
• 1 bay leaf
• 2 tsp dried thyme
• 0.5 cup chicken broth
• 1 tomato, very thinly sliced
• Garlic Breadcrumbs, recipe below
• 1 baguette, sliced, for serving

Garlic breadcrumbs

• 2 tbsp. l. olive oil
• 1 clove garlic, minced
• 3 slices stale or dry bread, pulverized in a food processor

Preparation:

1. Preheat oven to 175°C.
2. Wash and dry the chicken, sprinkle with salt and black pepper. Let it rest at room temperature for 15 minutes.
3. In a large Dutch oven over medium-low heat, heat the bacon and render the fat. Transfer the bacon to a plate once crisp, leaving the fat in the Dutch oven. Increase the heat to medium-high and add the chicken, skin side down. Sear the chicken thighs until crisp on both sides, then transfer to a plate. Add the onion, celery, carrots, and garlic and cook until softened, about 5 minutes.
4. Pour in the white wine, scrape the bottom of the casserole, and reduce the wine by half. Stir in the beans, bay leaf, and thyme. Then arrange the chicken pieces and bacon in the pan. Pour in the chicken broth, cover, and bake in the oven for 20 minutes. Remove from the oven, uncover, and arrange the tomato slices on top of the cassoulet, sprinkle with garlic breadcrumbs.
5. Return to the oven and bake, uncovered, for another 15 minutes. Serve the stew with baguette slices.
   
   Garlic breadcrumbsIn a small saucepan, heat the olive oil and garlic over low heat. Stir until the oil is fragrant, about 1 minute. Stir in the bread crumbs and cook until golden, about 2-3 minutes. Season with salt and pepper to taste and remove from heat.