Chef John shows you how to make a quick version of the time-consuming French dish, cassoulet. While the classic version can take days to make, this simplified takes just about an hour. You’ll learn a great technique that helps mimic the texture of longer cooking versions! You’ll also learn a “cheater method” for making the beautiful caramelized breadcrumb crust. Chef John’s version calls for chicken thighs instead of duck confit, plus sausage, bacon, and, of course, white beans as the base, along with herbs and sautéed onions. It’s pork and beans, with benefits! Get the recipe for Quick Cassoulet.