Country cassoulet

Yield: 1 Servings

Measure Ingredient
3 cups Water
¾ pounds Dry navy beans
1 Bay leaf
1 teaspoon Salt
¼ teaspoon Pepper
1 can Chicken broth
¼ pounds Bacon, diced
3 larges Chicken breasts
2 Carrots, quartered
2 mediums Onions, quartered
¼ cup Coarsley chopped celery with leaves
1 can (8 ounces) tomatoes, chopped, liquid reserved
2 Garlic cloves, crushed
½ teaspoon Dried marjoram leaves
½ teaspoon Ground sage*
1 teaspoon Whole cloves
½ pounds Smoked sausage, cut into 2 inch pieces
Chopped fresh parsley

In a large skillet, combine water, beans, bay leaf, salt and pepper. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak for 1 hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry bacon until crisp. Remove bacon and reserve 2 tablespoons of the drippings. Brown chicken; set aside. In a 3 quart casserole, mix beans and cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350 for 1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are tender. Discard bay leaf. Garnish with chopped parlsey. Recipe may be doubled. makes 4 servings.

*I use poultry seasoning

Posted to EAT-L Digest 21 Sep 96 From: Pam and KerryAnn Cobb <priss@...> Date: Sun, 22 Sep 1996 10:55:48 -0500

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