Winning Country Cassoulet Recipe
- 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 Johnsonville® Smoked Sausage, cut into 2-inch pieces
- Minced fresh parsley
- 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.
- 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.
- 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.
- Cover and bake at 350° 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. Yield: 4 servings.
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Winning Country Cassoulet(6)
Sort By :
This was our supper last night and my young family loved it. Though it cooks for hours, I did not think it was labor intensive and the tenderness was well worth the time. My only change was slicing all the veggies into bite-size pieces.
This was very good. I used canned beans and started half-way through step 2 with the bacon. I will make a few changes next time. Add more veggies and don't add any liquid if you are using canned beans.
I thought this recipe was very good, but time consuming. I did not have a cheese cloth to use, so I sprinkled some ground cloves in the recipe. The only thing I want to try next time is to put this in the crockpot to cut back on time. Other than that, this recipe tasted great!!!
I tried to make this simplier and easy. I used the skinless boneless chicken theighs, caned beans, smoked turked turkey sausage and fat free bacon bits. I also did it in the slow cooker and cooked it on low for 5 hours. It turned out very good.
sounds wonderful,if i could find someome to take all that time to fix it
More Recipe Collections
- Bacon Recipes >
- Baked Chicken >
- Carrot Recipes >
- Casseroles >
- Chicken Casserole >
- Chicken Casserole Recipes >
- Chicken Casseroles >
- Chicken Dinner Recipes >
- Chicken Main Dishes >
- Chicken Recipes >
- Country Woman Dinner Recipes >
- Country Woman Recipes >