Ingredients
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1 ⅓ cup dry cannellini beans or Great Northern beans (9 ounces)
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1 ½ teaspoon salt, plus more for seasoning
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3 tablespoon olive oil, divided
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2 cup chopped onions
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1 cup sliced celery
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¾ cup chopped carrot
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2 teaspoon dried herbs de Provence or Italian seasoning, crushed
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6 garlic cloves, sliced
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½ cup dry white wine or dry vermouth
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2 ¼ cup chicken broth
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¼ cup oil-packed dried tomatoes, chopped
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12 ounce fully cooked garlic chicken sausages, thickly sliced on the bias
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1 ½ cup fresh bread crumbs (from 2 slices hearty sandwich bread)
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1 recipe Slow Cooker Chicken Confit (see below)
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¼ cup finely chopped fresh parsley (optional)
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Freshly ground black pepper
Slow Cooker Chicken Confit
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4 bone-in, skin-on chicken leg quarters (drumstick and thigh)
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1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed
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1 teaspoon kosher salt
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½ teaspoon granulated garlic
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¼ teaspoon freshly ground black pepper
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Nonstick cooking spray
Directions
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In a 4- to 6-qt. Dutch oven combine beans, 8 cups cold water, and 1 1/2 tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour; drain. Rinse beans with cold water; drain. Pour beans into a 6- to 7-qt. slow cooker.
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In a 12-inch skillet heat 1 Tbsp. olive oil over medium-high. Add onions, celery, carrot, and herbes de Provence; cook about 5 minutes or until vegetables are tender, stirring frequently. Add garlic; cook and stir 1 minute. Add wine; simmer 1 minute or until nearly evaporated, stirring to scrape up browned bits on bottom of pan. Pour vegetable mixture over beans in cooker. Add broth and dried tomatoes; stir to combine. Cover and cook on high 4 to 4 1/2 hours or low 8 to 9 hours.
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In a clean 12-inch skillet heat an additional 2 Tbsp. olive oil over medium-high. Add sausage; cook 3 minutes per side or until browned. If using low-heat setting for slow cooker, turn to high. Stir sausage into beans in cooker; cover and cook 30 minutes.
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Meanwhile, add bread crumbs to the skillet. Cook over medium 4 minutes or until golden brown and crispy, stirring frequently. Transfer to a small bowl. Place the chicken confit legs in the same skillet; cook over medium 4 minutes per side or until heated through and skin is crisp.
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Season bean mixture with black pepper and additional salt. Divide among four bowls; top with chicken legs and sprinkle with bread crumbs and parsley (if using). Serves 4.
Slow Cooker Chicken Confit
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Pat the chicken pieces dry. In a small bowl mix together thyme, garlic, 1 tsp. salt, and 1/4 tsp. black pepper. Rub mixture all over the chicken pieces.
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Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 3 1/2 hours or low 6 to 7 hours.
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Serve chicken immediately or cool slightly, then refrigerate until completely cool. Cover and store in the refrigerator up to 4 days. Serves 4.
The slow cooker transforms these simple chicken legs into crisp-skinned, fall apart tender meat that can be served with traditional side dishes or as the star of a French-inspired fork-and-knife winter salad (see recipe.)
Nutrition Facts (per serving)
| 1050 | Calories |
| 39g | Fat |
| 73g | Carbs |
| 93g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1050 | |
| % Daily Value * | |
| Total Fat 39g | 50% |
| Saturated Fat 8g | 40% |
| Cholesterol 249mg | 83% |
| Sodium 1565mg | 68% |
| Total Carbohydrate 73g | 27% |
| Total Sugars 19g | |
| Protein 93g | 186% |
| Vitamin C 15.5mg | 17% |
| Calcium 181mg | 14% |
| Iron 9.5mg | 53% |
| Potassium 855mg | 18% |
| Folate, total 62.2mcg | |
| Vitamin B-12 0.8mcg | |
| Vitamin B-6 1.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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