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Chicken Cassoulet chicken - other 8 strips lean bacon; chopped 8 chicken thighs; skinned, (3 lb) 1 lb smoked sausage 4 large onions; chopped 6 cloves garlic; minced 4 carrots; sliced 1 stalk celery; chopped 1 tablespoon dried thyme pinch ground cloves 4 can (each 19 oz) black beans; drained and rinsed 1 can (28 oz) tomatoes; puréed 2 1/2 cup chicken stock 1 sweet yellow pepper (optional); coarsely chopped 3 cup coarse fresh bread crumbs Smoky bacon and sausage highlight this robust chicken and bean casserole that is great for feeding a crowd. In Dutch oven, cook bacon over medium-high heat until lightly crisped; transfer to paper towel-lined plate to drain. Drain off fat from pan. Add chicken thighs to pan; cook over medium-high heat, in batches if necessary, for about 8 minutes or until browned and juices run clean when chicken is pierced. Add to bacon. Cut sausage into 1-inch thick slices; add slices to pan and brown lightly. Add to chicken and bacon. Drain off fat from pan. Add onions, garlic, carrots, celery, thyme and cloves to pan; cook over medium heat, stirring often, for about 10 minutes or until onions are translucent and brown bits from bottom of pan have loosened. Add beans, tomatoes and stock; bring to simmer and cook, stirring often, for about 20 minutes or until liquid is reduced enough that beans just mound under liquid. Add yellow pepper (if using). Scoop out half of the mixture; set aside. Arrange bacon, chicken and sausage over mixture in pan; cover with remaining bean mixture. To make ahead: Refrigerate casserole until chilled. Cover and wrap in heavy-duty foil and - Freeze for up to 2 weeks; thaw in refrigerator for 36 hours or until no longer icy in middle. Heat over medium-low heat for 30 minutes or until hot. To serve: Sprinkle cassoulet with bread crumbs. Bake, uncovered, for 1 to 1-1/2 hours or until bubbling and crumbs are crisp and golden. TIP: You can also heat the thawed cassoulet in the microwave oven at Medium-High (70%) for 40 minutes before topping with bread crumbs and baking. Just be sure it is in a microwave dish that can go into the oven. Contributor: Canadian Living Magazine - November, 1998 Yield: 12 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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