“Southern Cassoulet” with Chicken, Beans, and Collards

3 lbs skinless, bone-in chicken thighs (about 8 large thighs)
2 tsp dried thyme
1 1/2 tsp dried sage leaves
1 tsp kosher salt plus more if needed
1/2 tsp freshly ground black pepper plus more if needed
3 tbsp olive oil
6 to 9 oz andouille sausage cut into 1/4-inch dice (Turkey andouille works fine.)
1 cup chopped onion
1/2 cup finely diced carrots (1/4-inch cubes)
2 tsp minced garlic
4 cups chicken stock plus 1 to 2 cups more if needed
1 1/2 cups dry white wine
3 tbsp tomato paste
3 bay leaves broken in half
1/8 tsp cayenne pepper
Two 15-oz cans cannellini beans, rinsed well and drained
10 oz collards, rinsed and patted dry

1. Pat the chicken pieces dry with paper towels. Combine thyme, sage, salt, and black pepper in a small bowl and season the chicken on both sides with this mixture.

2. Heat olive oil in a large (11- to 12-inch) skillet with a lid set over medium high heat. When hot, add the andouille and sauté, stirring often, until browned lightly, about 5 minutes. Remove with a slotted spoon to drain on paper towels.

3. Add the chicken to the skillet and sauté, turning several times, until browned on both sides, about 8 minutes . Add the onions, carrots, and garlic to the pan, and cook, stirring 2 to 3 minutes.

4. Return the andouille to the pan. Add the stock, wine, tomato paste, bay leaves, and cayenne pepper, and stir to combine. Bring the mixture to a brisk simmer. Then reduce heat to a simmer. Cover and cook until chicken is tender, 30 to 40 minutes.

5. While the chicken is cooking, prepare the collards. Remove and discard the tough center stems from the leaves. Then stack 3 to 4 leaves and cut crosswise into 1/4-inch wide julienned strips. Repeat with remaining leaves until you have 7 loosely packed cups.

6. When chicken is tender, remove the lid from the skillet, and stir in the beans. Cook 10 minutes more. The sauce should have thickened slightly. If not, continue to cook until thickened, several more minutes.. If liquid has cooked down too much, add 1 to 2 cups extra stock. (Dish can be prepared 2 days ahead to this stage. Cool, cover, and refrigerate. Reheat over medium heat, stirring occasionally.)

7. Stir in the collards and cook until wilted and just tender, 5 to 7 minutes. Taste and season with more salt and pepper if needed. Remove and discard bay leaves.

8. Serve from the skillet or transfer to shallow serving bowls. Serves 6 to 8.

Copyright Betty Rosbottom 2017