Quick and Easy Cassoulet

Step 1: Meats ... Add a couple of teaspoons of olive oil to a large pot on medium heat. Then, add in the sausage and break it up a bit as it cooks. Cook 4-5 minutes until it begins to brown. Don't break it up too much, you want it to be very rustic. Then add in the chicken (seasoned with salt and pepper) and pork (also seasoned) a little at a time, so they continue to brown. Over crowding the pan will cause them to steam vs browning. Once all the meats have been added, cook another 5 minutes until they are cooked through.

Step 2: Vegetables and Sauce ... Still on medium high heat, add the remaining olive oil along with the celery, onion and garlic and stir well. Reduce to medium and cook 5 minutes until the onions and celery begin to soften. Add in the tomato paste and mix well. Next, add in the wine and make sure to scape up all the bits off the bottom of the pot. Then add in the broth, beans, bay leaves, thyme, and season with salt and pepper. Go easy on the seasoning, you can always a bit more later. Mix well and bring to medium high heat until it boils. Then reduce to a simmer and cook 8-10 minutes.

Step 3: Finish ... Add the parsley and check for any additional salt and pepper if necessary.

Step 4: Serve ... I prefer to serve mine with a toasty baguette topped with melted cheese (mozzarella or provolone are my favorites), but feel free to use your favorite cheese. And, don't forget to drizzle a little olive oil, it really makes a difference. DELISH!