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1 Place beans in a large bowl; generously cover with water. Let soak overnight; drain and discard soaking water just before using.
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2 Remove and discard skin, bones and clinging chicken fat from confit thighs; keep meat in large chunks.
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3 Preheat oven to 325°F (160°C).
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4 Cut pork into 1-inch (2.5-cm) cubes. Cut sausage into 1-inch (2.5-cm) lengths.
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5 In a large Dutch oven that can go into the oven, heat oil until hot, over medium heat. Add pork cubes all at once; sauté 8 to 10 minutes or until nicely browned. Remove; set aside.
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6 To fat already in pan, add sausage all at once; sauté 8 to 10 minutes or until nicely browned. Remove; set aside.
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7 To fat already in pan, add onion, celery and carrots all at once; sauté 8 to 10 minutes or until lightly cooked. Stir in garlic; cook 1 minute or until fragrant. Add wine; increase heat to medium-high and briskly boil until wine is reduced by half.
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8 Add broth and tomato sauce to pot. Stir in drained beans plus pork, sausage and thyme. Gently fold in confit chicken pieces; tuck in bay leaf. Heat until mixture is just beginning to bubble; do not boil.
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9 Cover and place in oven for 1½ hours. Stir bread crumbs with melted butter. Uncover and scatter buttered bread crumbs overtop. Bake another ½ hour.
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10 Serve in pasta bowls or shallow soup dishes. Accompany with fresh baguette slices for sopping up delicious sauce and a tossed salad lightly dressed with vinaigrette.
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11 Covered, cassoulet keeps well when promptly refrigerated, for 3 or 4 days, however loses some quality when frozen. A splash of hot broth in the serving bowl bottom restores slightly soupy texture to reheated cassoulet.