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Cassoulet

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A French-style chicken casserole with beans and bacon.

Cook Time: 1 hour, 30 minutes

Ingredients:

  • 4 slices bacon, diced
  • broiler-fryer chicken, cut up, about 2 1/2 pounds
  • 4 to 6 sweet Italian sausages
  • 1 1/2 cups chopped onion
  • 1 large clove garlic, finely minced
  • 1/2 cup chopped fresh parsley
  • 1 large can (15 ounces) tomato sauce
  • 1 cup dry white wine
  • 1 teaspoon salt
  • 1/2 teaspoon coarse black pepper
  • 1 bay leaf
  • 3 large cans (about 16 to 20 ounces each) Great Northern Beans, about 6 to 7 cups cooked beans

Preparation:

In a Dutch oven, cook bacon until crisp; transfer to paper towels to drain. In bacon drippings, brown sausages and chicken on both sides, about 10 minutes each side. Transfer chicken and sausages to a shallow baking pan as they are browned. Bake at 375° for about 15 minutes.

To remaining drippings in Dutch oven, add chopped onion, garlic, and parsley; cook over medium low heat until onion begins to yellow, about 5 to 7 minutes. Add tomato sauce, wine, salt, pepper, and bay leaf; bring to a boil. Reduce heat; add drained beats and stir well. Remove chicken and sausages from oven and add to the Dutch oven. If Dutch oven is not ovenproof, transfer to a large ovenproof pot or casserole. Sprinkle bacon over casserole; bake at 375° for 45 minutes. Cassoulet with chicken and Italian sausages serves 6.

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Weekly Crockpot Recipe Newsletter

5 out of 5 5 out of 5
Almost as good a Julia's recipeDecember 06, 2007By hapsburgqueen
"This was an amazing recipe, almost as good as Julia Child's cassoulet recipe, but in a fourth of the preparation time. I cut the recipe in half and used 12 oz of skinless, boneless chicken thighs . I cut the sausage into one-inch pieces. There was room in my heavy pan to add the onions, etc. with the thighs and chicken, so I skipped the 15 min. initial baking time. A forgiving recipe."
6 of 7 people found this review helpful.
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