Winning Country Cassoulet Recipe

Submitted by Bren_in_L.R.

"From Taste of Home."

 

• Ready In: 2hrs 35mins
• Ingredients: 16
• Serves: 4

ingredients

• 3⁄4 lb dried navy beans
• 3 cups water
• 1 bay leaf
• 1 (14 1/2 ounce) can chicken broth
• 1⁄4 lb bacon, diced
• 4 chicken legs (or thighs)
• 2 medium carrots, thick sliced
• 1 medium onion, chopped
• 1 cup canned diced tomato
• 1⁄4 cup coarsely chopped celery (with leaves)
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1 teaspoon dried thyme
• 1⁄4 teaspoon pepper
• 1⁄2 lb smoked sausage, cut into 2-inch pieces
• minced fresh parsley

directions

1. Sort beans and rinse with cold water. In a dutch oven or soup kettle, combine the beans, water and bay leaf. Bring to a boil; boil, uncovered for 2 minutes. Remove from heat; cover and let stand for 1 to 4 hours or until beans are softened. DO NOT DRAIN.
2. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, brown chicken in reserved drippings on all sides; drain and set aside.
3. In a 3-qt baking dish or Dutch oven, combine the beans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt, thyme, sage and pepper. Top with chicken.
4. Cover and bake at 350* for 1 hour. Uncover; add sausage. Bake 30-35 minutes longer or until beans are tender. Discard bay leaf. Garnish with parsley.
5. WINE PAIRINGS: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.