Georgia Peanut Cassoulet

By: Hannah Lee Leidy
Georgia Peanut Cassoulet
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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.

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  • 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
  1. Heat peanut oil in a cast-iron pan over medium heat.
  2. In the pan lightly brown the chicken and sausages.
  3. Add bacon, carrots, celery, and onion to the pan and sauté for about 60 seconds.
  4. Add cooked peanuts, followed by white wine.
  5. Reduce the wine by half and add the chicken stock. Lower the heat and simmer slowly, about five to ten minutes.
  6. Add butter, parsley, salt, and pepper.
  7. When butter is melted, place cassoulet in serving vessel, and top with herbed crumbs.
  • Created by chef Caleb Ayers of Cotten + Rye, Savannah

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