Country Cassoulet
Serving Size : 4
Ingredients for prepare Country Cassoulet
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | cups | water |
| 3/4 | pound | dry navy beans |
| 1 | | bay leaf |
| 1 | teaspoon | salt |
| 1/4 | teaspoon | pepper |
| 1 | can | chicken broth - (14-1/2 ounces) |
| 1/4 | pound | bacon - diced |
| 4 | | chicken legs or thighs |
| 2 | | carrots - quartered |
| 2 | medium | onions - quartered |
| 1/4 | cup | coarsely chopped celery with leaves |
| 1 | can | tomatoes - chopped, liquid |
reserved8 ounces
country cassoulet |
| 2 | | garlic cloves - crushed |
| 1/2 | teaspoon | dried marjoram leaves |
| 1/2 | teaspoon | ground sage |
| 1 | teaspoon | whole cloves |
| 1/2 | pound | smoked sausage - cut into 2-inch |
recipe Country Cassoulet
In a large skillet, combine water, beans, bay leaf,
Country Cassoulet
salt and pepper. = Bring to a boil; boil, uncovered, for 2 minutes. Remove from
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the heat. Cover and let soak = for I hour. Add chicken broth; cover and cook 1
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hour. Meanwhile, fry = bacon until crisp. Remove bacon and reserve 2 tablespoons
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of the = drippings. Brown chicken; set aside. In a 3-qt. casserole, mix beans and
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= cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, = marjoram and sage. Sprinkle with
Country Cassoulet
cloves; top with chicken. Cover and = bake at 350 for 1 hour. Add sausage. Uncover;
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bake about 30 minutes more = or until beans are tender. Discard bay leaf. Garnish with chopped = parsley. Recipe
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may be doubled. Yield: 4 servings. Busted by Sara Horton, 5/27/98
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