Hands-on cooking class

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Completely Comforting Cassoulet

Completely Comforting Cassoulet

Completely Comforting Cassoulet


8 boneless, skinless chicken thighs

Sarriette Blend

1 link smoked sausage, cut into 1 inch chunks

2 large garlic cloves, minced

1 large yellow onion, finely diced

Bay Leaf

½ cup white wine

1 15-oz can petite dice tomatoes

2 15-oz cans cannellini beans, drained and rinsed

Herbes de Provence

Panko bread crumbs

Herbes de Provence Extra Virgin Olive Oil



Preheat oven to 375 degrees.


Heat a saute pan over medium-high heat. Have a large casserole dish nearby. You’ll be transferring the ingredients from the saute pan to the casserole dish as you brown them.

Season the chicken thighs* on all sides Sariette Blend. Sear on one side until golden brown. Move it to the casserole dish, browned side up, leaving space around the chicken for the other components of the dish. Brown the sausage, and move it to the casserole dish placing it around the chicken. Saute the onions and garlic, taking care to lift any browned bits from the pan. Add the wine and bay leaf. Bring to a simmer and then pour into the casserole dish. 

Arrange the beans and tomatoes around the chicken. Sprinkle the beans with Herbes de Provence—about 1 Tablespoon. Sprinkle panko over the sections with beans and tomatoes. Drizzle the panko with Herbes de Provence Extra Virgin Olive Oil and give the entire dish a sprinkle of salt.

Bake covered for 15 minutes. Remove the cover and bake for about 5 minutes longer or until the panko and chicken browns.

*Bone-in, skin on thighs work well here. Your cook time will be longer and you want to be sure to remove the cover and allow enough time at the end for the skin to crisp up.