Recipe - Country Cassoulet

3 cup Water
Three fourths pound Dry navy beans
1 Bay leaf
1 teaspoon Salt
One fourth teaspoon Pepper
1 cn Chicken broth
One fourth pound Bacon, minced
3 lg Chicken breasts
2 Carrots, quartered
2 md Onions, quartered
One fourth cup Coarsley chopped celery with
leaves
1 cn (8 ounces) tomatoes,
chopped, liquid reserved
2 Garlic cloves, crushed
One half teaspoon Dried marjoram leaves
One half teaspoon Ground sage*
1 teaspoon Whole cloves
One half 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 1 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 quart 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 parlsey. Recipe may be
doubled. makes 4 servings.
*I use poultry seasoning

Posted to EATL Digest 21 Sep 96

From: Pam and KerryAnn Cobb priss@AMARANTH.COM

Date: Sun, 22 Sep 1996 10:55:48 0500