Description:
A hearty French stew from the southwest countryside, Cassoulet is the essence of rustic comfort cooking — slow-simmered beans, aromatic vegetables, and savory chicken in a fragrant broth. This modern version gets a gentle lift from Springs Fireplace Espelette Pepper, a mild Basque chili known for its sweet, smoky flavor and soft warmth. Perfect for cozy gatherings or a Sunday supper, it’s an elegant yet unfussy meal that tastes even better with good company and a glass of white wine.

Servings: 4

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes

Ingredients:

• 1 lb skin-on chicken thighs
• Salt and pepper, to taste
• 2 pieces bacon, chopped
• 1 cup onion, chopped
• 4 cloves garlic, minced
• 1 cup carrots, sliced into thick coins
• ½ cup zucchini, quartered
• 1 (15 oz) can cannellini beans, drained and rinsed 
• ¼ teaspoon oregano or Herbes de Provence
• ⅛ teaspoon Springs Fireplace Espelette Pepper
• 1 bay leaf
• 1 cup white wine (Chardonnay or Chablis recommended)
• 1 teaspoon tomato paste or juice of ½ lemon
• 2 cups chicken or vegetable stock
• Fresh parsley, chopped — for garnish

Instructions:

1. Preheat the Oven: Preheat to 400°F. Pat chicken dry and season both sides generously with salt and pepper.
   
2. Render the Bacon: In a Dutch oven over medium-low heat, cook chopped bacon until just starting to brown. Remove and set aside. Drain excess fat if desired.
   
3. Sear the Chicken: Increase heat to medium-high. Place chicken thighs skin side down in the same pot. Cook 5–6 minutes, until the skin turns golden and crispy. Remove and set aside.
   
4. Sauté the Vegetables: Reduce heat to medium-low. Add onions and cook for 8–10 minutes, scraping up the browned bits from the bottom of the pot. Add garlic and carrots; cook another 5 minutes. Stir in zucchini and cook an additional 5 minutes.
   
5. Build the Base: Add the cannellini beans, cooked bacon, oregano, Springs Fireplace Espelette Pepper, and bay leaf. Stir to combine. Add white wine and either tomato paste or lemon juice. Simmer for 1 minute to allow the flavors to meld.
   
6. Add the Stock: Pour in the chicken or vegetable stock and bring to a gentle simmer.
   
7. Combine and Bake: Nestle the chicken thighs on top of the bean and vegetable mixture. Spoon a little liquid over the top. Cover the Dutch oven and transfer to the oven. Bake for 45 minutes, until the chicken is tender and the sauce has thickened slightly.
   
8. Serve: Ladle the cassoulet into shallow bowls. Garnish with fresh parsley and a sprinkle of Espelette Pepper for extra color and warmth. Serve with pearled couscous or crusty bread — and a glass of the same wine used in the dish.

Tip:
For an even richer flavor, let the cassoulet rest for 10 minutes before serving
— it allows the beans to soak up all that savory goodness.