PACKAGE Double 8 Cattle Company Fullblood Wagyu Smoked Kielbasa (cut in half lengthwise and 1/2 inch pieces)
Chicken Thighs (bone in and skin on)
Double 8 Cattle Company Fullblood Wagyu Beef Bacon (cut into 1/2 inch pieces)
Carrots (peeled and medium diced)
Yellow Onion (medium diced)
HEADS Garlic (tops cut off horizontally)
osher Salt (to taste)
Freshly Ground Black Pepper (to taste)
1 1/2 cups
Dry White Beans or Cannellini Beans (small and soaked in water overnight)
Panko Bread Crumbs
In This Recipe
Large Cast Iron Skillet,
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.
PREPARING THE WHITE BEANS
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.
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!