Simplified Cassoulet with Lamb and Andouille Sausage
Can you make a great cassoulet in a few hours without sacrificing the deep, melded flavors that are characteristic of this dish?
WHY THIS RECIPE WORKS
To streamline our cassoulet recipe without compromising its essential character, we used brined chicken legs cooked in bacon fat, which simulated the smoky flavor and moist texture of confit. With our mock confit in place, we made short wor...