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Country CassouletRecipe : Country Cassoulet
Procedure :
3 cups water 3/4 pound dry navy beans 1 bay leaf 1 teaspoon salt 1/4 teaspoon pepper 1 can chicken broth -- (14-1/2 ounces) 1/4 pound bacon -- diced 4 chicken legs or thighs 2 carrots -- quartered 2 medium onions -- quartered 1/4 cup coarsely chopped celery with leaves 1 can tomatoes -- chopped, liquid -- reserved (8 ounces) 2 garlic cloves -- crushed 1/2 teaspoon dried marjoram leaves 1/2 teaspoon ground sage 1 teaspoon whole cloves 1/2 pound smoked sausage -- cut into 2-inch -- pieces Chopped fresh parsley In a large skillet, combine water, beans, bay leaf, salt and pepper. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak for I hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry bacon until crisp. Remove bacon and reserve 2 tablespoons of the drippings. Brown chicken; set aside. In a 3-qt. casserole, mix beans and cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350 for 1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are tender. Discard bay leaf. Garnish with chopped Busted by Sara Horton, 5/27/98 |
