Cassoulet

Name: Cassoulet
Ingredients: 1 lb dried white pea beans; 8 chicken drumsticks or 8 chicken thighs (or 4 drumsticks and 4 thighs); 1 tablespoon flour; 12 lb pork sausage links or 12 lb italian sweet sausage, cut in slices; 3 beef bouillon cubes or 1 tablespoon beef bouillon powder; 1 large onion, sliced; 1 clove garlic, chopped fine; 1 bay leaf; 3 -5 sprigs fresh parsley; 12 teaspoon salt; 18 teaspoon pepper; 12 teaspoon thyme; 2 tomatoes, sliced; 14 cup dry red wine

14 ingredients

12 steps

Ingredients

1 lb dried white pea beans
8 chicken drumsticks or 8 chicken thighs (or 4 drumsticks and 4 thighs)
1 tablespoon flour
12 lb pork sausage links or 12 lb italian sweet sausage, cut in slices
3 beef bouillon cubes or 1 tablespoon beef bouillon powder
1 large onion, sliced
1 clove garlic, chopped fine
1 bay leaf
3 -5 sprigs fresh parsley
12 teaspoon salt
18 teaspoon pepper
12 teaspoon thyme
2 tomatoes, sliced
14 cup dry red wine

Directions

1

Wash beans.
2

Heat 6 cups of water to boil in a large saucepan or dutch oven.
3

Add beans, cover and boil 2 minutes.
4

Remove from heat and let stand, covered, 1 hour.
5

Wash chicken, pat dry, and toss lightly with flour.
6

Heat a dutch oven over moderately high heat.
7

Add sausage and chicken and brown on all sides.
8

Dissolve bouillon cubes or powder in 3 cups boiling water; add to meat along with onion thru tomatoes.
9

Add the beans.
10

Bring to a boil over medium high heat, cover and reduce heat to medium low.
11

Simmer about 1/2 hour; beans should be tender and chicken cooked through.
12

Remove from heat and stir in the red wine, or alternatively, add the wine 5 minutes before the end of cooking.