Slow Cooker Chicken Cassoulet
2 1/2 pounds chicken 3 small split breast and 4 thighs
1 lb turkey sausage about 5
1 tablespoon extra-virgin olive oil, plus more for brushing
Freshly ground pepper
2 cups leeks, about 2 thinly sliced
1 medium fennel bulb—halved, cored and cut into 1/2-inch dice
1 carrot, cut into 1/2-inch dice
4 garlic cloves, minced
2 teaspoons minced rosemary
2 teaspoons minced thyme
2 cups chicken stock or low-sodium broth
1/4 cup dry vermouth
1/4 cup pan drippings
1 15-ounce can cannellini beans, rinsed and drained
1/2 cup panko
1/3 cup freshly grated Parmigiano-Reggiano cheese
Preheat the oven to 375°. Place chicken and sausage in baking pan, brush the chicken with olive oil and season with salt and pepper. Roast for 20 minutes, until just starting to browned. Transfer chicken and sausage to slow cooker. Strain drippings reserving 1/4 cup to use later.
Meanwhile, in a large, deep ovenproof skillet, heat the 1 tablespoon of olive oil. Add the sausage and cook over moderately high heat, breaking up the meat with a wooden spoon, until nearly cooked through, about 8 minutes. Add leeks, fennel and carrot cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the garlic, rosemary, and thyme, cook, stirring, until fragrant, about 3 minutes. Combine chicken broth, vermouth, pan drippings and beans.
Place vegetables on top of chicken and sausage in slow cooker. Pour broth mixture over chicken, sausage and vegetables. Combine panko and cheese place evenly on top of chicken, sausage and vegetables. Cover the cooker, set on Low, and cook until cassoulet is thickened and the chicken is very tender, 4 to 5 hours.
The chicken cassoulet can be refrigerated for up to 2 days.