Cassoulet (bean and chicken stew)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Sorted uncooked cannellini (white kidney) beans |
| 2 | cups | Water, divided |
| 1 | teaspoon | Each vegetable oil and margarine, divided |
| 12 | ounces | Chicken thighs, skinned,boned, 2-inch pieces |
| 3 | Whole cloves | |
| 1 | cup | Carrot chunks (2-inch-thick pieces) |
| 1 | cup | Thickly sliced Spanish onion |
| ¼ | cup | Chopped Italian parsley, divided |
| 2 | Garlic cloves, minced | |
| 2 | Pkt instant chicken broth and seasoning mix | |
| ⅛ | teaspoon | Each marjoram leaves and sage leaves, crumbled |
| 1 | dash | Pepper |
| 1 | cup | Canned Italian tomatoes, drained and chopped, |
| (reserve liquid) | ||
| 1 | Bay leaf | |
| 4 | ounces | \"precooked\" smoked beef sausage |
Directions
In large bowl combine rinsed beans and 1 cup water; cover and let stand overnight.
In 9-inch nonstick skillet combine ½ teaspoon each oil and margarine and heat until bubbly; add chicken and saute until browned on all sides. Transfer to shallow 2-quart casserole and set aside.
Preheat oven to 350F. Press cloves into carrot slices (for easier removal later). In same skillet combine remaining oil abd margarine and heat over medium-high heat until bubbly; add carrots, onion, 2 tablespoons parsley and the garlic, broth mix, marjoram, sage and pepper. Cook, stirring occasionally, until onion slices are translucent. Cover skillet and cook for 5 minutes longer. Transfer vegetables to the casserole containing the chicken; add beans with soaking liquid, tomatoes with reserved liquid, bay leaf and remaining 1 cup water and stir to combine. Cover casserole tightly and bake for 1 hour. Using sharp knife, cut slashes in sausage at ½-inch intervals; top mixture in casserole with sausage and bake, uncovered, until sausage is heated through, about 20 minutes. Remove and discard the cloves and bay leaf. Serve sprinkled with the remaining 2 tablespoons parsley.
Makes 4 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.