Chicken Cassoulet

My family loves this hearty chicken “stew”.  This is a quicker version of the classic French dish.  The wine adds just the right amount of flavor.  It is a wonderful meal to come home to especially on a cold, wet winter evening.  It is great served with fresh French bread and a green salad.

Ingredients

• 1 14 oz can great northern beans

• 2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and/or drumsticks – I use boneless thighs)

• 8 ounces cooked Polish sausage

• 1 14 oz can diced tomatoes

• 1 tablespoon Worcestershire sauce

• 1 teaspoon instant beef or chicken bouillon granules

• 1 cup white wine

• 1/2 teaspoon dried basil, crushed

• 1/2 teaspoon dried oregano, crushed

• 1/2 teaspoon paprika

• 1/2 cup chopped carrot

• 1/2 cup chopped celery

• 1/2 cup chopped onion

Directions

1. Skin the chicken; set aside. Halve sausage lengthwise and cut into 1-inch pieces. In a medium mixing bowl combine drained beans, sausage, tomatoes, Worcestershire sauce, bouillon granules, wine, basil, oregano, and paprika. Set aside.

2. In a 3-1/2- or 4-quart crockery cooker combine the carrot, celery, and onion. Place chicken pieces on top. Pour bean mixture over chicken.

3. Cover; cook on low-heat setting for 9 to 11 hours or on high-heat setting for 4-1/2 to 5-1/2 hours. Remove chicken and sausage with slotted spoon. Mash bean mixture slightly. Serve chicken, sausage, and beans in soup bowls. Makes 6 servings.