Chicken Cassoulet

Name: Chicken Cassoulet
Ingredients: 1 cup dried navy beans; 1 lb spicy Italian sausages; 8 oz pork sausages; 1 tbsp vegetable oil; 4 None chicken thighs, skin removed; 4 None chicken breasts on the bone, halved; 3 slices bacon, thinly sliced; 2 cloves garlic, crushed; 3 None whole cloves; 12 None black peppercorns; 1 None celery stalk, coarsely chopped; 4 medium carrots, peeled and thinly sliced; 5 None baby onions, peeled and halved; 1/2 cup dry white wine; 2 tbsp tomato paste; 1/4 cup chopped fresh flat-leaf parsley

16 ingredients

7 steps

Ingredients

1 cup dried navy beans
1 lb spicy Italian sausages
8 oz pork sausages
1 tbsp vegetable oil
4 None chicken thighs, skin removed
4 None chicken breasts on the bone, halved
3 slices bacon, thinly sliced
2 cloves garlic, crushed
3 None whole cloves
12 None black peppercorns
1 None celery stalk, coarsely chopped
4 medium carrots, peeled and thinly sliced
5 None baby onions, peeled and halved
1/2 cup dry white wine
2 tbsp tomato paste
1/4 cup chopped fresh flat-leaf parsley

Directions

1

Cover the beans with cold water in a large bowl. Let stand overnight. Drain, then rinse under cold water and drain again.
2

Preheat the oven to 350°F.
3

Cook the sausages, uncovered, in a large saucepan of boiling water for 2 mins. Drain.
4

Heat the oil in a Dutch oven on high heat. Cook the chicken and sausages, in batches, until browned. Remove from the pan. Slice the sausages thickly.
5

Add the bacon to the pan and cook, stirring, until crisp. Drain on paper towels. Set aside to garnish.
6

Return the chicken to the pan with the beans, garlic, spices, vegetables, wine, 3 cups water and tomato paste. Cover.
7

Cook in the oven for 1 1/2 hours. Add the sausages. Cover and cook for about 30 mins or until the sausages are cooked through. Season to taste. Serve sprinkled with bacon and parsley.

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