It's Time To Get Fat. Real Fat!
For a decadent weekend dinner without a lot of headache, try this quick goose fat chicken and sausage cassoulet recipe. Bone-in chicken is cooked low and slow in our Goose Fat with herbs and aromatics, infusing both the meat and the fat with a ton of flavor! We serve it in a rich tomato sauce flavored with saffron and thyme for the perfect cozy winter meal.
Preheat the oven to 200F. Season the chicken on both sides with sea salt and black pepper. Add 1-2 tablespoons of Fatworks Goose Fat to a medium, oven-safe skillet. Place over medium-high heat and brown the chicken on both sides, about 10 minutes total. Remove from the heat and add the remaining Goose Fat from both jars. Add the juniper berries, allspice berries, bay leaves, and garlic cloves into the fat amongst the chicken.
Cover and bake for 2 hours, or until the chicken is tender and beginning to fall off the bone. Remove the chicken from the fat and set aside. Strain the Goose Fat and discard the spices and garlic.
Note: the steps up to this point can be done the day before if desired. This is also a delicious way to batch cook chicken to have on hand and get the added benefit of flavoring your Goose Fat for later uses!
Place the same pan over medium-high heat and add a bit of the strained Goose Fat to the pan. Slice the sausages down the middle and place them face down in the hot pan. Cook until lightly browned, about 3 minutes. Remove the sausage and add them to the same spot as the chicken. Add the chopped bacon to the pan and cook until softened, about 3 minutes. Add the chopped onion and continue to cook until the bacon is browned and the onion is translucent. Add the garlic, saffron, and white wine. Cook until the wine has reduced, about 3 minutes.
Add the canned tomatoes, drained beans, dried thyme, and 2 more tablespoons of the strained Goose Fat. Bring to a simmer and turn the heat to medium-low. Simmer for 10 minutes to let the flavors meld and some of the sauce from the tomatoes evaporate.
Add the chicken and sausage back to the pan to warm through. Serve with a drizzle of the strained Goose Fat.