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Crusty Chicken Cassoulet

chicken - other

3 cups Great Northern beans
1/2 lb lean bacon; chopped
4 lb chicken pieces
4 carrots; sliced
4 cloves garlic; slivered
2 large onions; chopped
2 stalks celery; chopped
1 can (28 oz) tomatoes
3 cups (approx) chicken stock
1 bay leaf
1 teaspoon dried rosemary
1/2 teaspoon each dried thyme
salt and pepper
----TOPPING----
4 cups fresh bread crumbs
1/2 cup minced fresh parsley
1/4 cup butter; softened

In large pot, cover beans with 3 times their volume of water; bring to boil and cook for 2 minutes. Remove from heat, cover and let stand for 1 hour; drain. Cover beans with 3 times their volume of fresh water; bring to boil. Reduce heat, cover and simmer for 1 hour or until tender; drain. Meanwhile, in Dutch oven over medium-high heat, fry bacon until crisp; remove and reserve. Discard all but 1 tbsp fat and brown chicken; remove and reserve. Drain off fat. Reduce heat to medium-low; cook carrots, garlic, onions and celery for 8 minutes or until softened. Add tomatoes, breaking up with spoon. Add stock, bay leaf, rosemary, thyme, salt and pepper, stirring to scrape up brown bits. Add bacon, beans and chicken; bring to boil. Reduce heat and simmer, partially covered, for 45 minutes or until slightly thickened. Discard bay leaf. (Some of the sauce will be absorbed upon - Freezing. If not - Freezing, mash some of the beans to thicken sauce.) Transfer to 24-cup casserole. (Cassoulet can be prepared to this point, covered and refrigerated for up to 1 day or frozen for up to 2 months; thaw before continuing and add 1 hour to baking time.) Topping: Mix bread crumbs, minced parsley and butter; sprinkle over chicken cassoulet. Bake in 350 F oven for 1 hour or until heated through. Serve with a vegetable salad.

Contributor: Canadian Living - December, 1990

Yield: 8 servings

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