Title: Country Cassoulet
Categories: None
Yield: 1 Servings

3 c Water
3/4 lb Dry navy beans
1 Bay leaf
1 ts Salt
1/4 ts Pepper
1 cn Chicken broth
1/4 lb Bacon, diced
3 lg Chicken breasts
2 Carrots, quartered
2 md Onions, quartered
1/4 c Coarsley chopped celery with
-leaves
1 cn (8 ounces) tomatoes,
-chopped, liquid reserved
2 Garlic cloves, crushed
1/2 ts Dried marjoram leaves
1/2 ts Ground sage*
1 ts Whole cloves
1/2 lb 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 1 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 quart 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 parlsey. Recipe may be
doubled. makes 4 servings.
*I use poultry seasoning

Posted to EAT-L Digest 21 Sep 96

From: Pam and KerryAnn Cobb

Date: Sun, 22 Sep 1996 10:55:48 -0500