For the chicken:
- 2 8-ounce jars Fatworks Goose Fat
- 1 pound bone-in chicken thighs or legs
- 10 juniper berries
- 10 allspice berries
- 2 bay leaves
- 2 garlic cloves
For the cassoulet:
- 2 large pre-cooked sausages
- 2 strips bacon, sliced
- ½ large white or sweet onion, chopped
- 3 garlic cloves, minced
- 1 packed teaspoon saffron threads
- ¼ cup dry white wine (or sub broth)
- 15 ounces canned organic tomatoes
- 15 ounces canned low-sodium white beans, drained & rinsed
- 1 teaspoon dried thyme
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Prep time: 25 minutes
Active cook time: 35 minutes
Inactive cook time: 2 hours
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.