Crispy Chicken and Kielbasa Cassoulet with Buttery Rye Breadcrumbs
Serves 635 mins prep45 mins cook
If you have the time to do so, season your chicken thighs up to 24 hours in advance. Advance seasoning will allow their chicken-y flavor to better permeate the cassoulet. This recipe calls for kielbasa (a smoked polish sausage) because, well, I freakin’ love kielbasa, but any smoked sausage or even an Italian sausage will also work!
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