Cassoulet
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Cassoulet, a rich melange of white beans, vegetables, and various kinds of meat, is one of the greatest of French casseroles. It's traditionally made with goose, but there are infinite variations. It's best prepared a day in advance and reheated. Serve with salad, bread and a fruit dessert.
INGREDIENTS
1-1/2 pounds Great Northern white beans
5 carrots
6 medium onions
4 whole cloves
2 (10-1/2-ounce) cans condensed chicken broth, undiluted
2 bay leaves, crumbled
1/2 cup coarsely chopped celery leaves
1-1/2 teaspoons salt
3 whole black peppers
3 cloves garlic, crushed
1-1/2 teaspoons dried thyme leaves
1 teaspoon dried marjoram leaves
1 teaspoon dried sage leaves
1/4 pound bacon, unsliced
4-pound roasting chicken, cut in 8 pieces
2 tablespoons butter or margarine
1/8 teaspoon pepper
1 (1-pound) can peeled tomatoes, undrained
1 pound Polish sausage, whole
2 tablespoons chopped parsleyIn an 8-quart kettle with cover, combine beans with 4-1/2 cups cold water; let soak 2 hours, no longer. (They will burst easily in cooking.) Do not drain beans.
Meanwhile, pare carrots; cut into quarters. Peel onions; stud 1 of the onions with whole cloves.
To beans, add chicken broth, bay leaves, 1/4 of the carrots, the onions, onion studded with cloves, celery leaves, 1 teaspoon salt, and the black peppers, garlic, thyme, marjoram and sage. Bring just to boiling; reduce heat and simmer, covered, 1 hour.
Add remaining carrots; cook, covered, 15 minutes longer. Meanwhile, cut bacon into 2 pieces. Sauté bacon until browned, turning on all sides. Drain off fat.
Preheat oven to 350 degrees. Turn bean mixture into a 6-quart casserole. Add bacon. Bake, uncovered, 30 minutes.
Meanwhile, in hot butter in large skillet, brown chicken, half at a time, turning with tongs to brown well on all sides - this should take about 30 minutes in all. Sprinkle evenly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
Add browned chicken and undrained tomatoes to beans. With sharp knife, cut 9 diagonal slashes, 1/8-inch deep, in top of sausage. Place sausage on top of chicken and vegetables. Cover tightly. (You may use foil). Bake 45 minutes, or until chicken is tender. Bake, uncovered, 10 minutes longer.
To serve, sprinkle with parsley.
Makes 8 servings
NOTE - Cassoulet is better made day before and refrigerated. To serve, let come to room temperature; reheat, covered, at 300 degrees for 1 hour. If too dry, add 1 cup chicken broth.