CASSOULET (BEAN AND CHICKEN STEW)
Category: Stew, Chicken, Beans
Yield: 4 servings
3 oz Sorted uncooked cannellini -divided
-(white kidney) beans 2 Garlic cloves, minced
2 c Water, divided 2 Pkt instant chicken broth
1 ts Each vegetable oil and -and seasoning mix
-margarine, divided 1/8 ts Each marjoram leaves and
12 oz Chicken thighs, -sage leaves, crumbled
-skinned,boned, 2-inch 1 ds Pepper
-pieces 1 c Canned Italian tomatoes,
3 Whole cloves -drained and chopped,
1 c Carrot chunks (2-inch-thick (reserve liquid)
-pieces) 1 Bay leaf
1 c Thickly sliced Spanish onion 4 oz "precooked" smoked beef
1/4 c Chopped Italian parsley, -sausage
In large bowl combine rinsed beans and 1 cup water; cover and let stand
In 9-inch nonstick skillet combine 1/2 teaspoon each oil and margarine and
heat until bubbly; add chicken and saute until browned on all sides.
Transfer to shallow 2-quart casserole and set aside. Preheat oven to 350F.
Press cloves into carrot slices (for easier removal later). In same skillet
combine remaining oil abd margarine and heat over medium-high heat until
bubbly; add carrots, onion, 2 tablespoons parsley and the garlic, broth
mix, marjoram, sage and pepper. Cook, stirring occasionally, until onion
slices are translucent. Cover skillet and cook for 5 minutes longer.
Transfer vegetables to the casserole containing the chicken; add beans with
soaking liquid, tomatoes with reserved liquid, bay leaf and remaining 1 cup
water and stir to combine. Cover casserole tightly and bake for 1 hour.
Using sharp knife, cut slashes in sausage at 1/2-inch intervals; top
mixture in casserole with sausage and bake, uncovered, until sausage is
heated through, about 20 minutes. Remove and discard the cloves and bay
leaf. Serve sprinkled with the remaining 2 tablespoons parsley.
Makes 4 servings.
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