Midwest Cassoulet
1 delicata squash, peeled, halved lengthwise and seeded
¼ pound cubed pancetta
¼ cup olive oil, or more if needed
4 boneless skinless chicken thighs, cut into 1½-inch pieces
2 pounds pork tenderloin, cut into 1½-inch pieces
1 cup chopped onion
¾ cup each chopped celery and carrots
4 cloves garlic, minced
2 cans (15 ounces each) cannellini beans, rinsed and drained
2 cups chicken broth
1 can (28 ounces) tomatoes, undrained and coarsely chopped
⅓ cup pure maple syrup
¼ cup brown sugar
¼ cup brandy
1 teaspoon thyme
½ teaspoon dry mustard
½ teaspoon pepper
8 ounces jumbo all beef hot dogs, cut into 1½-inch pieces
¼ cup chopped parsley, plus more for garnish
Salt to taste
Heat oven to 400 degrees.
Cube the squash and put on a cookie sheet. Roast for 20 minutes. Set aside.
In Dutch oven, brown pancetta over medium heat to render fat. Remove pancetta with slotted spoon and reserve. Add 2 tablespoons olive oil to pot and, working in batches, brown chicken and pork. Remove with slotted spoon and set aside.
Add the remaining olive oil to the pot and cook the onion, celery and carrots over medium-low heat until wilted, about 8 minutes. Add garlic and continue for 1 minute. Return the browned meat and pancetta to the pot and stir in the beans. Add the broth, tomatoes, syrup, brown sugar, brandy, thyme, mustard and pepper and simmer gently for 1 hour, stirring occasionally.
Stir in hot dogs and squash and continue to simmer for 30 minutes longer. Stir in chopped parsley and season with salt. Garnish with some chopped parsley. Serve with Swiss Cheese Drop Biscuits and a tossed green salad. Enjoy!
Serves eight.
Molly Sutton, Arlington Heights