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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
  overnight.
  
  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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