Prep 45 mins
Cook 7 hrs
I haven't tried this one yet, but thought it was interesting for the Zaar World tour to France.
- 1 whole chicken
- 2 teaspoons salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 4 carrots
- 1 large bermuda onion
- 2 cups fresh green beans
- 1⁄2 cup fresh mushrooms, sliced
- 8 garlic cloves
- 2 bay leaves
- 6 ripe tomatoes
- 1⁄2 cup brown rice
- 1⁄2 cup water
- Cut the chicken into serving portions, rinse and pat dry.
- Peel and dice carrots and onion.
- Wash beans and cut into 2 inch pieces.
- Clean and slice mushrooms.
- Smash, peel and dice the garlic.
- Wash, core and chop the tomatoes into 1/4 inch pieces.
- Place chicken into slow cooker.
- Add everything else except the rice and water.
- Cover and cook on low 4-5 hours.
- Stir in the rice and water.
- Cover and cook on low 3-4 more hours.
My husband and I really enjoyed this, we removed as much skin and fat as possible from the chicken. We also cooked the rice separately and added it in about 1 hour before serving. The veggies were delicious. Next time I will debone the chicken first, b/c I didn't really like bones that were hanging around in there after the meat fell away. But overall, very tasty.
I varied from the recipe by marinading the chicken with "Herbes de Provence" and a bit of white wine vinegar. Family loved the chicken but found the rest too bland. My daughter suggested using spicy peppers to give it some zip. I thought it was nice but agree it needed something. Great recipe if you enjoy subtle flavour. Don't forget to cut off the fat and excess skin from your chicken. I did this, but found the dish too fatty: I wish I took off more skin (and the fat that goes with it).
Used two chicken breasts and wished I had added a sprig or two of fresh herbs, such as rosemary and thyme. Watch the rice carefully-if overcooked your wonderful cassoulet will become gummy, and it happens quickly, at least mine did.