Appears in Cook's Illustrated January/February 2000, America's Test Kitchen TV
Can you make a great cassoulet in a few hours without sacrificing the deep, melded flavors that are characteristic of this dish?
To streamline our cassoulet recipe without compromising its essential character, we used brined chicken thighs cooked in bacon fat, which simulated the smoky flavor and moist texture of confit. With our mock confit in place, we made short w...