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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brining the Chicken: In gallon-sized zipper-lock plastic bag, dissolve salt and sugar in 1 quart cold water. Add chicken, pressing out as much air as possible; seal and refrigerate until fully seasoned, about 1 hour. Remove chicken from brine, rinse thoroughly under cold water, and pat dry with paper towels. Refrigerate until ready to use. | 2. Preparing the Topping: While chicken is brining, adjust oven rack to upper-middle position; heat oven to 400 degrees. Mix bread crumbs and butter in small baking dish. Bake, tossing occasionally, until light golden brown and crisp, 8 to 12 minutes. Cool to room temperature; set aside. | 3. Bring the beans, whole onion, garlic head, salt, pepper and 8 cups water to a boil in a stockpot or Dutch oven over high heat. Cover, reduce the heat to medium-low, and simmer until the beans are almost fully tender, 1 1/4 to 1 1/2 hours. Drain the beans and discard the onion and garlic. | 4. While the beans are cooking, fry the bacon in a Dutch oven over medium heat until just beginning to crisp and most of the fat has rendered, 5 to 6 minutes. Using a slotted spoon, add half of the bacon to the pot with the beans; transfer the remaining bacon to a paper towel-lined plate and set aside. | 5. Increase the heat to medium-high; when the bacon fat is shimmering, add half of the chicken thighs, fleshy-side down; cook until lightly browned, 4 to 5 minutes. Using tongs, turn chicken pieces and cook until lightly browned on second side, 2 to 3 minutes longer. Transfer chicken to large plate; repeat with remaining thighs and set aside. | 6. Drain off all but 2 tablespoons fat from pot. Return pot to medium heat; add pork pieces and cook, stirring occasionally, until lightly browned, about 5 minutes. | 7. Add chopped onion and cook, stirring occasionally, until softened, 3 to 4 minutes. Add minced garlic, tomatoes, tomato paste, thyme, bay leaf, cloves, and pepper to taste; cook until fragrant, about 1 minute. | 8. Stir in chicken broth and wine, scraping up browned bits off bottom of pot with wooden spoon. Submerge the chicken in the pot, adding any accumulated juices. Increase the heat to high and bring to a boil, then reduce the heat to low, cover, and simmer about 40 minutes. Remove the cover and continue to simmer until the chicken and pork are fully tender, 20 to 30 minutes more. | 9. Gently stir the kielbasa, drained beans and reserved bacon into the pot with the chicken and pork; remove and discard the thyme and bay leaf and adjust the seasonings with salt and pepper. Sprinkle the croutons evenly over the surface and bake at 425, uncovered, until the flavors have melded and the croutons are deep golden brown, about 15 minutes. Let stand 10 minutes and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kosher salt	1	cup		403.4676	0.0	89.7602	2.2667
sugar	1	cup	granulated	319.8	60.008	10.01	4.992
chicken thigh	10	pounds		19932.0	35.787	433.974	2003.619
sandwich bread	6	slices	cut	652.8	107.7732	6.3852	21.828000000000003
butter	3	tablespoons	unsalted melted	256.5	11.7855	8.0145	21.6
flageolet bean	1	lb	rinsed	403.4676	0.0	89.7602	2.2667
onion	1		peeled	44.0	10.274000000000001	1.21	0.11
garlic	1		sliced	4.47	0.9918	0.1908	0.015
table salt	1	teaspoon		0.0	0.0	0.0	0.0
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
bacon	6	slices	chopped	700.56	2.1504	21.2016	66.6792
pork loin roast	1	lb	boneless blade-end boneless trimmed cut	403.4676	0.0	89.7602	2.2667
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	4.47	0.9918	0.1908	0.015
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
thyme	1	sprig		-	-	-	-
bay leaf	1			-	-	-	-
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
black pepper			ground	2.8865	0.7354	0.1195	0.0375
chicken broth	3 1/2	cups	canned low sodium	273.42	6.615	38.9844	9.1728
white wine	1 1/2	1/2		-	-	-	-
kielbasa	1/2	halved	cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.