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Cassoulet Recipe

June 5th, 2013 by alice  Tags: | Print This Post Print This Post

INGREDIENTS

  1. 1lb driedwhite pea beans
  2. 8chicken drumsticks or chicken thighs(or 4 drumsticks and 4 thighs)
  3. 1tablespoonflour
  4. 1/2lbpork sausage links or italian sweet sausage, cut in slices
  5. 3beef bouillon cubes or1 tablespoonbeef bouillon powder
  6. 1largeonion, sliced
  7. 1clovegarlic, chopped fine
  8. 1bay leaf
  9. 3-5sprigsfresh parsley
  10. 1/2teaspoonsalt
  11. 1/8teaspoonpepper
  12. 1/2teaspoonthyme
  13. 2tomatoes, sliced
  14. 1/4cupdry red wine

DIRECTIONS

  1. Wash beans.
  2. Heat 6 cups of water to boil in a large saucepan or dutch oven.
  3. Add beans, cover and boil 2 minutes.
  4. Remove from heat and let stand, covered, 1 hour.
  5. Wash chicken, pat dry, and toss lightly with flour.
  6. Heat a dutch oven over moderately high heat.
  7. Add sausage and chicken and brown on all sides.
  8. Dissolve bouillon cubes or powder in 3 cups boiling water; add to meat along with onion thru tomatoes.
  9. Add the beans.
  10. Bring to a boil over medium high heat, cover and reduce heat to medium low.
  11. Simmer about 1/2 hour; beans should be tender and chicken cooked through.
  12. Remove from heat and stir in the red wine, or alternatively, add the wine 5 minutes before the end of cooking.

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