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Cassoulet Recipe

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This recipe for Cassoulet, by , is from THERE YOU HAVE IT!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Patricia Monson

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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