https://youtube.com/watch?v=5vdXjb1k1eg%3Frel%3D0%22+allowfullscreen%3E%3C

Chicken Cassoulet

Clock Icon 36 mins |
Servings: 8 (2 kg) |
Prep: 30 mins |
Cook: 6 mins

https://youtube.com/watch?v=5vdXjb1k1eg%3Frel%3D0%22+allowfullscreen%3E%3C

Chicken Cassoulet

Clock Icon 36 mins
Servings: 8 (2 kg)
Prep: 30 mins
Cook: 6 mins

Chicken Cassoulet

Clock Icon 36 mins
Servings: 8 (2 kg)
Prep: 30 mins
Cook: 6 mins

Ingredients

Ingredients

  • 1 cup (250 mL) dry navy beans, soaked accordingly
  • 8 bone-in chicken thighs
  • 1 medium Polish sausage, cooked (optional)
  • 1-10 oz can (284 mL) tomato juice
  • 1-28 oz can (796 mL) tomatoes, halved
  • 1 Tbsp (15 mL) Worcestershire sauce
  • 1 tsp (5 mL) instant beef or chicken bouillon granules
  • 1/2 tsp (2 mL) EACH basil, oregano, paprika
  • 1/2 cup (125 mL) EACH carrot, celery, onion, all chopped

Method

  1. Boil soaked beans for 10-12 minutes. Drain and set aside.
  2. Skin chicken pieces and set aside.
  3. If using sausage, halve it lengthwise and cut into bite size pieces.
  4. In a medium bowl, combine beans, tomato juice, tomatoes, Worcestershire sauce, bouillon, basil, oregano and paprika.
  5. In a 4 quart (3.78 L) slow cooker combine carrots, celery and onion. Arrange chicken and sausage over vegetables. Pour bean mixture over chicken and sausage.
  6. Cover and cook on low-heat setting for 10-12 hours or on high-heat setting for 6-8 hours. Serve.