Crispy Chicken and Kielbasa Cassoulet with Buttery Rye Breadcrumbs

SERVES: 4-6

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!

Active Time: 40 Mins

Total Time: 1 hr 45 mins

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Produce

• 1 large yellow onion
• 10 garlic cloves
• 1 sprig rosemary 

Pantry

• 4 teaspoons smoked paprika
• 1 24 ounce jar sauerkraut
• Kosher salt, freshly ground black pepper
• ¾ cup dry white wine
• 2 tablespoons tomato paste
• 2 15 ounce cans butter beans, gigante, cannellini or other white beans
• 1 ½ tablespoons caraway seeds
• 1 cup panko breadcrumbs