Description[]
Source: Christmas With Southern Living 2003 - Southern Living
Bring a big appetite to the table to greet this hearty French casserole of sausage, chicken, and great Northern beans. It starts on the stove and finishes in the oven, giving you time to do other things.
Ingredients[]
- 1 pound dried great Northern beans
- 1 tablespoon vegetable oil
- 3 chicken leg quarters
- 3 large carrots
- 3 celery ribs, chopped
- 2 onions, chopped
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1/3 cup dry white wine
- 3 3/4 cups chicken broth
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 pound kielbasa, cut into 6 pieces
- 1 teaspoon salt
- 1/2 teaspoon pepper
Directions[]
- Sort and wash beans.
- Place beans in a Dutch oven; add water 2" above beans.
- Bring to a boil; boil 2 minutes.
- Cover, remove from heat, and let stand 1 hour.
- Drain.
- Heat oil in an oven-proof Dutch oven over medium-high heat until hot.
- Add chicken, and cook 3 to 4 minutes on each side or until browned.
- Remove chicken, reserving drippings in pan; set aside.
- Sauté carrot, celery, and onion in drippings 8 minutes.
- Stir in tomatoes and wine.
- Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes.
- Stir in beans, chicken broth, thyme, and bay leaf.
- Place chicken, skin side up, on top of beans.
- Bring cassoulet to a boil.
- Bake, uncovered, at 375° for 1 hour.
- Stir in kielbasa, salt, and pepper; rearrange chicken, skin side up, on top.
- Bake, uncovered, 25 more minutes or until most liquid is absorbed and beans are tender.
- Let stand 10 minutes before serving.
Yield: 6 servings