Almost Cassoulet Monday, September 3, 2007


1 lb good mild link sausage
1 lb chicken, cubed (I like the boneless, skinless chicken thighs for this)
2 or 3 TBSP cooking oil
1 onion, chopped
2 or 3 cloves garlic
3 cans white beans (navy, cannelloni, or great Northerns all will work)


In a heavy, ovenproof kettle, heat the oil and saute the onion until it is starting to brown. Stir in the garlic, sausage and chicken and continue to saute until the chicken has lost its color and the sausage has started to brown. Add the undrained beans. Stir to mix, cover, place in a preheated 325 deg oven. Bake about 45 minutes. Remove cover and bake an additional 30 minutes. Check and correct seasonings if necessary. Serve hot with toasted garlic bread.

If you want to make this look a little fancier, after it has baked the 45 minutes, remove from oven and smooth the top. Sprinkle with about ½ to 3/4 cup dry bread crumbs. Return to oven until the crumbs have browned. Serve in the pot you baked it in. By the way, if you were in France, you would have a ceramic dish especially made for this fine old bean stew.

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