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Cassoulet

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Ingredients
  Dried white navy beans 3 Cup (48 tbs)
  Onions 4
  Leek 1 , finely chopped
  Bacon pieces 8 Ounce
  Chicken drumsticks 2
  Chicken stock 4 Pint
  Garlic salt 1⁄2 Teaspoon
  Black pepper 1 Teaspoon
  Dried thyme 1 Teaspoon
  Bouquet garni 1
  Tomatoes 3 Large
  Garlic sausage 4 Ounce
  Oil 3 Tablespoon
  Celery stalks 3 , chopped
  Dry white wine 2⁄3 Cup (10.67 tbs)
Directions

Soak the beans in water overnight, then drain.
Peel and finely chop 3 onions.
Put the leek, onion, bacon, chicken, stock, seasonings and herbs in a saucepan.
Bring to the boil and simmer for 1 1/4 hours.
Meanwhile, peel and chop the tomatoes and the remaining onion.
Slice the garlic sausage.
Remove the bacon and chicken from the pan.
Dice the meats and strain the cooking liquid.
Heat the oil in a pan and fry the tomatoes, remaining onion and celery for 3 minutes.
Stir in the wine and navy beans.
Layer the bean mixture, bacon, chicken and sausage in a casserole.
Pour over the bacon cooking liquid, cover and bake in a hot oven (425° F) for 1 1/4 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Preparation Time: 
75 Minutes
Cook Time: 
75 Minutes
Ready In: 
0 Minutes
Servings: 
6

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