Faux Cassoulet
This Southern version of the French classic comes together in a fraction of the time required to make the original because we use humble chicken thighs and country-style pork ribs. For easy sides, grab a loaf of crusty bread, and toss a tangy vinaigrette with fresh pear slices, toasted pecans, escarole, and frisée or a mix of your favorite winter greens.
Recipe by Southern Living December 2014