County cassoulet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Water |
| ¾ | pounds | Navy beans -- dry |
| 1 | each | Bay leaf |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | can | Chicken broth -- 14 1/2 oz |
| ¼ | pounds | Bacon -- diced |
| 4 | eaches | Chicken legs -- or thighs |
| 2 | eaches | Carrots -- quartered |
| 2 | mediums | Onions -- quartered |
| ¼ | cup | Chopped celery -- with |
| Leaves | ||
| 1 | can | Tomatoes -- chopped 8 oz |
| Liquid reserved | ||
| 2 | Cloves garlic -- crushed | |
| ½ | teaspoon | Dried marjoram -- leaves |
| ½ | teaspoon | Ground sage |
| 1 | teaspoon | Whole cloves |
| ½ | pounds | Smoked sausage -- cut into 2 |
| In piece | ||
| Chopped fresh parsley | ||
Directions
In a large skillet, combine water, beans, bay leaf, salt and pepper.
Bring to a boil; boil uncovered for 2 min. Remove from the heat.
Cover and let soak for l 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 qt.
casserole, mix beans and cooking liquid, bacon, carrots, onion, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350 deg. for 1 hr. Add sausage.
Uncover; bake about 30 minutes more or until beans are tender.
Discard bay leaf. Garnish with chopped parsley. Recipe may be doubled. Yield: 4 servings.
Recipe By : Country Woman