Chicken Cassoulet

Name: Chicken Cassoulet
Ingredients: 1 cup dried navy beans; 1 pound italian sausages spicy; 8 ounces pork sausages; 1 tablespoon vegetable oil; 4 chicken thighs skin removed; 4 chicken breasts on the bone, halved; 3 slices bacon thinly sliced; 2 cloves garlic crushed; 3 whole cloves; 12 black peppercorns; 1 celery stalk coarsely chopped; 4 medium carrots peeled and thinly sliced; 5 onions baby, peeled and halved; 1/2 cup dry white wine; 2 tablespoons tomato paste; 1/4 cup fresh flat leaf parsley chopped

16 ingredients

7 steps

Ingredients

1 cup dried navy beans
1 pound italian sausages spicy
8 ounces pork sausages
1 tablespoon vegetable oil
4 chicken thighs skin removed
4 chicken breasts on the bone, halved
3 slices bacon thinly sliced
2 cloves garlic crushed
3 whole cloves
12 black peppercorns
1 celery stalk coarsely chopped
4 medium carrots peeled and thinly sliced
5 onions baby, peeled and halved
1/2 cup dry white wine
2 tablespoons tomato paste
1/4 cup fresh flat leaf parsley chopped

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.