Winning Country Cassoulet Recipe

Name: Winning Country Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound dried navy beans; 3 cups water; 1 bay leaf; 1 can (14-1/2 ounces) chicken broth; 1/4 pound bacon, diced; 4 chicken legs or thighs; 2 medium carrots, quartered; 2 medium onions, quartered; 1 cup canned diced tomatoes; 1/4 cup coarsely chopped celery with leaves; 2 garlic cloves, crushed; 1 teaspoon salt; 1/2 teaspoon dried marjoram leaves; 1/2 teaspoon rubbed sage; 1 teaspoon whole cloves; 1/4 teaspoon pepper; 1/2 pound smoked sausage, cut into 2-inch pieces; Minced fresh parsley

Servings: persons

3/4 pound dried navy beans
3 cups water
1 bay leaf
1 can (14-1/2 ounces) chicken broth
1/4 pound bacon, diced
4 chicken legs or thighs
2 medium carrots, quartered
2 medium onions, quartered
1 cup canned diced tomatoes
1/4 cup coarsely chopped celery with leaves
2 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon dried marjoram leaves
1/2 teaspoon rubbed sage
1 teaspoon whole cloves
1/4 teaspoon pepper
1/2 pound smoked sausage, cut into 2-inch pieces
Minced fresh parsley

1
Sort beans and rinse with cold water. In a Dutch oven or soup kettle, combine the beans, water and bay leaf. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Do not drain.
2
Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, brown chicken in reserved drippings on all sides; drain and set aside.
3
In a 3-qt. baking dish or Dutch oven, combine the beans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt, marjoram, sage and pepper. Place whole cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to bean mixture; top with chicken.
4
Cover and bake at 350u00b0 for 1 hour. Uncover; add sausage. Bake 30-35 minutes longer or until beans are tender. Discard bay leaf and spice bag. Garnish with parsley.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 pound dried navy beans, 3 cups water, 1 bay leaf, 1 can (14-1/2 ounces) chicken broth, and more.

Yes, Winning Country Cassoulet falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Winning Country Cassoulet

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