Chicken Cassoulet

I have not had this in years. It was a popular recipe in the mid 1970's, when I was such a young child (?). I found the recipe in a Better Homes and Gardens recipe booklet. It is a very hearty meal, definitely comfort food!!! It makes me wish for cold weather. Prep time includes simmering method for beans. I hope you enjoy!!!!

• Ready In: 10 hrs 30 mins
• Serves: 6

Ingredients

• 1  cup  dry navy beans (7-8 oz.)
• 2 1⁄2-3  lbs chicken pieces, skinned
• 1⁄2 lb  cooked Polish sausage
• 1  cup tomato juice
• 1  tablespoon Worcestershire sauce
• 1  teaspoon  instant beef bouillon granules or 1  teaspoon chicken bouillon granule
• 1⁄2 teaspoon dried basil, crushed
• 1⁄2 teaspoon dried oregano, crushed
• 1⁄2 teaspoon paprika
• 1⁄2 cup  chopped carrot
• 1⁄2 cup  chopped celery
• 1⁄2 cup  chopped onion

Directions

1. Rinse the beans and place in medium saucepan.
2. Add enough water to cover by 2 inches.
3. Bring to a boil, reduce heat and simmer for 10 minutes.
4. Remove from heat and let sit for 1 hour.
5. OR, soak beans overnight in a cool place, drain and rinse.
6. Rinse chicken,pat dry and set aside.
7. Halve the sausage lengthwise and cut into 1 inch pieces.
8. In a medium mixing bowl, combine drained beans, sausage, tomato juice, Worchestershire sauce, bouilion granules, basil, oregano and paprika.
9. Set this mixture aside.
10. In a 4 quart crockpot, combine celery, carrot and onion.
11. Place chicken pieces on top.
12. Pour the bean mixture on top of chicken.
13. Cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
14. Remove Chicken and sausage with slotted spoon.
15. Mash the bean mixture slightly.
16. Serve chicken, sausage and beans in soup bowls.
17. Serve with crusty bread and enjoy!