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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Cassoulet Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 bag dried white beans
2 carrots, peeled and cut into chunks
2 celery stalks with tops, cut into chunks
1 onion, quartered
whole cloves
3 cloves garlic, sliced
1 28 oz.(796 ml) can diced tomatoes
2 cups chicken stock
thyme and rosemary sprigs, bay leaves tied in cheesecloth.
salt and pepper

3 chicken thighs, skin on and bone in
3 sausages

parsley
Directions:
Directions:
Soak beans overnight. Drain and place in large pot and cover with water. Salt the water. Bring to boil.

Stud the quartered onion with cloves. Add to pot with carrots, celery and garlic, tomatoes, stock and herbs.


Meanwhile, sear chicken thighs skin side down, add sausages. Turn and cook til brown. Set aside and cool.
Remove skin and bones from chicken. Cut meats into chunks. Add to beans.

Simmer, covered until beans are tender about 2 hours. Taste and adjust seasoning during simmer.

Top with parsley.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a basic recipe that can be adjusted to different sausages (some like it hot) and cuts of chicken. It is always better the next day so let it simmer, adjust seasoning and cool.

 

 

 

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