Quick and Easy Cassoulet

I created this recipe for a contest run by one of my favorite restaurants, Mimi's. Unfortunately I didn't win the contest and my local Mimi's didn't make it through the pandemic. I do, however, think my recipe is pretty darn good! When I thought about the theme of this contest, I immediately envisioned comfort food that would appeal to both American and French culture and I quickly settled on this baked bean dish. In France, that would be the cassoulet, a hearty dish of duck and pork and beans; in America, the dish would feature a more tomato-based dish with some type of pork as the main meat. I combined the essence of both to make my own American version of cassoulet with chicken as the main meat accented with fresh Polish pork sausage and bits of ham. Since this was to be an American dish with a French accent, I cooked the beans with a more traditional tomato-based sauce. The hardest part of making this dish was the ten ingredient limitation. I had to make some hard decisions about what to eliminate. I made the assumption that salt and pepper were ingredients, so I had to come up with alternatives. The sausage and ham provided the salt and Herbs de Provence gave the dish it’s unique flavor. Garlic was essential so the flavor came from the fresh Polish sausage and the fire-roasted tomatoes with garlic. I hope you enjoy this dish as much as I do!