Cassoulet
From: Robert, Quebec, Canada
Comments: If desired, also mix in meat cube[s], such as pork, lamb...
Serve with a crusty bread, a green salad and a robust red wine.
Servings: 4 to 6
  • 1 pound [454 g] boneless, skinless chicken breast or thigh meat, cut into 1-inch [2.5-cm] chunks
  • Salt and pepper
  • 1/2 cup [125 mL] chopped onion
  • 1 carrot, diced
  • 1 medium-size tomato, seeded and chopped
  • 1/4 cup [60 mL] freshly chopped parsley
  • 1 clove garlic, minced
  • 1/2 teaspoon [2.5 mL] salt
  • 1/2 teaspoon [2.5 mL] thyme
  • 1/2 teaspoon [2.5 mL] rosemary
  • 1/4 teaspoon [1 mL] pepper
  • 4 cups [1 L] cooked dry white navy or kidney beans [or thawed frozen cooked beans or 2 - 19-ounce / 540-mL - cans, drained]
  • 1/2 pound [227 g] smoked sausages, cut into bite-sized pieces
  • 1/2 cup [125mL] chicken or beef stock
  • 1/4 cup [60 mL] dry white wine
  • 1 bay leaf
  • Arrange all ingredients into slow cooker.
  • Stir gently to mix; cover.
  • Cook on low for 5 to 6 hours, until chicken is cooked through and flavours well blended, stirring occasionally.
  • Remove bay leaf and serve.