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I love a cassoulet as much as the next guy. Soaking those dried beans, melting that duck fat from the confit de canard, and seeking out that hard to find Toulouse garlic sausage that I can only get in NYC, it is a 2 day affair, but oh, so worth it. Therefore, when I read this dumbed down recipe of "chicken cassoulet", I had very low expecations. But the reviews were all 5 stars and I
