Tuesday, May 3, 2011

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.

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