French Cassoulet
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This recipe can be made ahead.
INGREDIENTS
1-1/2 pounds Great Northern white beans
2 (10-3/4-ounce) cans condensed chicken broth, undiluted
2 bay leaves
5 carrots, pared
6 onions, peeled
4 whole cloves
1/2 cup coarsely chopped celery leaves
1-1/2 teaspoons salt
3 black peppercorns
3 garlic cloves, peeled and sliced
1-1/2 teaspoons dried thyme leaves
1 teaspoon dried marjoram leaves
1 teaspoon dried sage leaves
1/4 pound bacon, in 1 piece
1/2 pound salami, in 1 piece
1/2 pound pepperoni, in 1 piece
4-pound roasting chicken, cut in 8 pieces
2 tablespoons butter or margarine
1/8 teaspoon pepper
1 (1-pound) can peeled tomatoes
2 tablespoons chopped parsleyDO AHEAD
The day before, in an 8-quart kettle, combine beans with 5 cups water; let soak about 2 hours - no longer (they will burst easily in cooking.
Add chicken broth, bay leaves, 2 carrots cut into chunks, 5 onions, 1 onion studded with whole cloves, celery leaves, 1 teaspoon salt, the peppercorns, 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 1-inch cubes. Sauté bacon until crisp, turning on all sides. Drain off fat. In a medium saucepan, combine salami and pepperoni; add enough water to cover. Bring to boiling; reduce heat, simmer 5 minutes; drain.
Preheat oven to 350 degrees.
Turn bean mixture into a 6-quart casserole. Add bacon, salami, and pepperoni. Bake, uncovered, 30 minutes.
Meanwhile, in a large skillet, brown chicken in hot butter, turning to brown well - 20 to 25 minutes; sprinkle with 1/2 teaspoon salt and the pepper. Add chicken and undrained tomatoes to beans.
Cover top with foil; bake 30 minutes or until chicken is tender. Bake, uncovered, 15 minutes longer. Cool, cover, and refrigerate.
Makes 8 servings
Reheat cassoulet at 300 degrees, covered, 1 hour before serving. If necessary, add 1 cup chicken broth or water to make it moister. Sprinkle with parsley.