Recipe by Halcyon Eve
Not at all authentic--but delicious, filling, and easy! It's a wonderful dinner to come home to on a chilly winter's night; all you need is a crusty loaf of bread, a green salad, and some nicely-aged cheese and you'll have a wonderful, rustic meal. You can use pork--in fact, pork is standard in cassoulet--but as we don't eat pork, I have used other meats. Feel free to substitute other meats as desired; sausage, bacon, and ham would all be good, and I've used lamb loin chops with great success, too.
- 4 -6 chicken thighs
- 1 small leek, thinly sliced
- 2 -3 large garlic cloves, minced
- 1⁄4 cup chopped fresh parsley
- salt and pepper
- 3 (15 ounce) cans great northern beans or 3 (15 ounce) cans navy beans, rinsed and drained
- 1⁄2 lb smoked lean meat (such lean beef bacon)
- 1⁄4 cup dry white wine (such as Pinot Grigio)
Directions See How It's Made
- In a 5 or 6 qt slow cooker, combine chicken, leek, garlic, parsley, salt, and pepper.
- Top with beans and smoked meat; stir the smoked meat into the beans. Add wine.
- Cover and cook on Low 5-6 hours or longer, until chicken is tender and cooked through.