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Fullblood Wagyu Smoked Kielbasa and Chicken Cassoulet

Fullblood Wagyu Smoked Kielbasa and Chicken Cassoulet

Prep Time: 60 Minutes 
Cook Time: 4 Hours and 15 Minutes
Servings: 6
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Smoked Kielbasa (cut in half lengthwise and 1/2 inch pieces)
  • 6 Chicken Thighs (bone in and skin on)
  • 3 TBSP Grapeseed Oil
  • 4 OZ Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into 1/2 inch pieces)
  • 24 OZ Crushed Tomatoes
  • 3 Carrots (peeled and medium diced)
  • 3 STALK Celery (medium diced)
  • 1 Yellow Onion (medium diced)
  • 2 HEAD Garlic (tops cut off horizontally)
  • Kosher Salt (to taste)
  • Freshly Ground Black Pepper (to taste)
White Beans
  • 1 1/2 CUP Dry White Beans or Cannellini Beans (small and soaked in water overnight)
  • 3 Bay Leaves
Panko Bread Mixture
  • 2 CUP Panko Bread Crumbs
  • 1/4 CUP Butter
  • 1 TSP Kosher Salt
  • 1/4 TSP Cayenne Pepper


  • Large Cast Iron Skillet
  • Baking Dish


Pull the Fullblood Wagyu smoked kielbasa from the freezer, and place it in the refrigerator 24 hours before starting this recipe.

Soak the dry white beans in 2 quarts of cold water overnight.


Preheat the oven to 300°F.

Heat a large cast iron skillet on medium-high heat, and add in grapeseed oil.

Season the chicken thighs on both sides with kosher salt and freshly ground black pepper.

Once the cast iron skillet is hot, work in batches adding in the chicken thighs skin-side-down.

Leave them in the skillet to brown for around 4 to 5 minutes. Brown on both sides.

Transfer the browned chicken thighs to a large baking dish, and pour the pan juices on top.

Repeat the process with remaining chicken thighs.

Return the cast iron skillet to the heat, and add in the Fullblood Wagyu smoked kielbasa and Fullblood Wagyu beef bacon.

Crisp up the kielbasa and bacon for 5 minutes.

Then, add in the diced carrots, celery, and onions.

Saute off the vegetables until they are a little caramelized. This usually takes around 5 minutes.

Then, pour them over the chicken in the baking dish.

Pour the crushed tomatoes over the chicken thighs, and add in the garlic heads.

Cover the casserole dish with aluminum foil, and place in the oven at 300°F.


Cook the beans while the kielbasa and chicken are baking in the oven.

First, drain off the water that the beans were soaking in overnight.

In a medium sauce pot, add the beans, and cover them with cold water (by about 2 inches).

Add in the bay leaves, and cook on medium heat for 30 minutes or until slightly al dente.

Drain, and rinse with water. Discard the bay leaves.

Place the beans in the cast iron skillet. 


Remove the chicken from the baking dish.

Squeeze the garlic from the heads into the beans.

Add the Fullblood Wagyu smoked kielbasa, Fullblood Wagyu beef bacon, and vegetables mixture to the white beans in the cast iron skillet.

Carefully stir.

Place the chicken, skin-side-up, on the rest of the ingredients in the cast iron skillet.

Heat the oven to 325°F, and cook for 2 hours or until the chicken skin is crispy.

Remove the skillet from the oven.

Mix together the panko bread crumbs and melted butter.

Add in one teaspoon of kosher salt and 1/4 teaspoon of cayenne pepper.

Sprinkle the panko bread mixture over the chicken and Fullblood Wagyu kielbasa in the skillet.

Heat oven to 375°F, and bake for 15 minutes, or until the bread crumbs are toasted.

Let it cool for 15 minutes.

Then serve warm, and enjoy!

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