Comforting French cassoulet gets a Southern spin from chef Caleb Ayers of Savannah’s Cotton + Rye. He celebrates Georgia’s fall peanut season by adding the legumes to the stock for a nutty, textured stew.
2 tablespoons Georgia peanut oil (or any other peanut oil)
2 small links chaurice sausage
1 confit chicken thigh
1/8 cup rendered diced bacon
1 1/2 cups cooked Georgia peanuts
2 tablespoons carrot, diced
2 tablespoons celery, diced
4 tablespoons vidalia onion, diced
1/8 cup white wine
1/2 cup chicken stock
2 tablespoons unsalted butter
2 tablespoons chopped parsley
1 pinch salt
1 teaspoon fresh cracked pepper
1/8 cup herbed breadcrumbs
- Heat peanut oil in a cast-iron pan over medium heat.
- In the pan lightly brown the chicken and sausages.
- Add bacon, carrots, celery, and onion to the pan and sauté for about 60 seconds.
- Add cooked peanuts, followed by white wine.
- Reduce the wine by half and add the chicken stock. Lower the heat and simmer slowly, about five to ten minutes.
- Add butter, parsley, salt, and pepper.
- When butter is melted, place cassoulet in serving vessel, and top with herbed crumbs.
- Created by chef Caleb Ayers of Cotten + Rye, Savannah