This rustic French dish is usually prepared with confit duck legs but chicken thighs make an easy substitute. This is a hearty heart-warming dish on a chilly winter night.
Ingredients
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Instructions
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Soak beans in water overnight. Drain and rinse; set aside.
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Season chicken thighs with 1/4 tsp each salt and pepper; set aside.
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Add bacon to inner pot of Instant Pot Duo Crisp + Air Fryer. With lid off, select Saute, then set to High Temperature. Cook for 5 to 7 minutes or until fat begins to render and bacon is crispy. Transfer bacon to paper towel—lined plate.
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Place chicken thighs in pot, skin side down. Cook for 3 to 5 minutes per side or until starting to brown. Transfer chicken to plate.
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Stir in onion, celery, carrot, leek, garlic, herbes de Provence, and remaining salt and pepper. Cook for 3 to 5 minutes or until vegetables start to soften. Stir in tomato paste. Cook for 1 minute. Stir in wine, thyme sprigs and bay leaves; bring to boil.
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Press Cancel. Layer soaked beans, chicken, pork stewing meat, kielbasa and reserved bacon over top. Pour in broth.
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Place lid on pot and lock in place to seal. Pressure Cook on High Pressure for 30 minutes.
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When pressure cooking is complete, Naturally Release the pressure. Once pressure is released, remove the lid. Discard bay leaves.
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Stir together bread, Parmesan cheese and olive oil. Sprinkle over top of casserole. Using the Air Fryer Lid select Roast at 400 °F  for  3 to 5 minutes or until topping is golden brown and toasted. Sprinkle with chives.
Recipe Notes
Recipe Notes:
– Serve cassoulet with a fresh and simple salad of hearty greens.
- Substitute 2 chicken legs for chicken thighs if desired.
Nutrition Facts
Per 1/4 recipe
Calories 1150
Fat 73g
Saturated Fat 22g
Cholesterol 275mg
Sodium 1820mg
Carbohydrate 48g
Fiber 15g
Sugars 4g
Protein 69g
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis