How To make Country Cassoulet
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, 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
Busted by Sara Horton, 5/27/98
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Cooking Cassoulet with Chef Daniel Boulud
Cassoulet War winner and restaurateur Chef Daniel Boulud cooks up his award-winning cassoulet at Bar Boulud in New York City, sharing tips and tricks of this classic French dish.
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Simple Cassoulet Recipe | It's Only Food w/ Chef John Politte
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Orgy of France Street Food. Bourguignon, Cassoulet, Tartiflette, Raclette, Rougail, Paella
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Cassoulet — Frenchy meat and bean stew
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This is a method, not a recipe. It's just a beans and meat stew — improvise it!