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Country Cassoulet Recipe

Country Cassoulet recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Country Cassoulet recipe  PDF



3 cups water
3/4 pound dry navy beans
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth (14 1/2 ounces)
1/4 pound bacon diced
4 chicken legs or thighs
2 carrots quartered
2 medium onions quartered
1/4 cup coarsely chopped celery with leaves
1 can tomatoes chopped, liquid
reserved (8 ounces) 2 garlic cloves crushed
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1 teaspoon whole cloves
1/2 pound 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 I 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 qt. casserole, mi 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


Busted by Sara Horton, 5/27/98

Country Cassoulet recipe and other beer can chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
281 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Country Cassoulet recipe  PDF   Beer Can Chicken recipes RSS   Thumsb up

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