Serves 4

1 lbs. chorizo sausage, sliced into 1 inch pieces
6 Partridge, breasted out
1 Cup flour
2 tbs. butter
1 medium yellow onion, small dice
3 garlic cloves, minced
4 roma tomatoes
1 Cup white wine
3 Cups chicken stock
1 bay leaf
1 sprig of thyme
2 Cups white beans, cooked
Salt and pepper
4 slices of French bread
¼ Cup olive oil + 1 tbs.
1 Cup Parmesan cheese, grated

In a 4-quart saucepot, add 1 tbs. of olive oil and chorizo pieces and heat on medium-high heat.  Brown sausage, remove and reserve.  Pour fat out of the pot.  Season the partridge breasts with salt and pepper and coat in flour.  Add 2 tbs. butter in the saucepot and heat on medium-high heat.  Sear breasts in butter until golden brown.  Remove and reserve. 

In the saucepot add the yellow onions, cook for 2 minutes, then add garlic and cook for an additional minute.  Next add the tomatoes and white wine.  Cook the white wine until reduced by half.  Add chicken stock, partridge, sausage, bay leaf, and thyme and simmer with no lid for about 45 minutes.  Add beans and simmer for an additional 10 minutes.  Toast bread slices then brush with olive oil. 

Season with salt and pepper and divide cassoulet between 4 ovenproof dishes.  Top each with a slice of bread and Parmesan and bake on an indirect heat grill for 10 minutes.  If not using a grill, pre-heat your oven to 350° and bake for 10 minutes. 

Serve and enjoy!

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