Chicken Cassoulet

Total Time: 10 hrs 30 mins Preparation Time: 1 hr 30 mins Cook Time: 9 hrs

Ingredients

• Servings: 6
• 1 cup dry navy beans (7-8 oz.)
• 2 1/2-3 lbs chicken pieces, skinned
• 1/2 lb cooked polish sausage
• 1 cup tomato juice
• 1 tablespoon worcestershire sauce
• 1 teaspoon instant beef bouillon granules or 1 teaspoon chicken bouillon granule
• 1/2 teaspoon dried basil, crushed
• 1/2 teaspoon dried oregano, crushed
• 1/2 teaspoon paprika
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/2 cup chopped onion

Recipe

• 1 rinse the beans and place in medium saucepan.
• 2 add enough water to cover by 2 inches.
• 3 bring to a boil, reduce heat and simmer for 10 minutes.
• 4 remove from heat and let sit for 1 hour.
• 5 or, soak beans overnight in a cool place, drain and rinse.
• 6 rinse chicken,pat dry and set aside.
• 7 halve the sausage lengthwise and cut into 1 inch pieces.
• 8 in a medium mixing bowl, combine drained beans, sausage, tomato juice, worchestershire sauce, bouilion granules, basil, oregano and paprika.
• 9 set this mixture aside.
• 10 in a 4 quart crockpot, combine celery, carrot and onion.
• 11 place chicken pieces on top.
• 12 pour the bean mixture on top of chicken.
• 13 cook on low heat for 9-11 hours or high heat for 4 1/2 to 5 1/2 hours.
• 14 remove chicken and sausage with slotted spoon.
• 15 mash the bean mixture slightly.
• 16 serve chicken, sausage and beans in soup bowls.
• 17 serve with crusty bread and enjoy!