Cassoulet (bean and chicken stew)

4 servings

Ingredients

Quantity Ingredient
3 ounces Sorted uncooked cannellini (white kidney) beans
2 cups Water, divided
1 teaspoon Each vegetable oil and margarine, divided
12 ounces Chicken thighs, skinned,boned, 2-inch pieces
3 Whole cloves
1 cup Carrot chunks (2-inch-thick pieces)
1 cup Thickly sliced Spanish onion
¼ cup Chopped Italian parsley, divided
2 Garlic cloves, minced
2 Pkt instant chicken broth and seasoning mix
⅛ teaspoon Each marjoram leaves and sage leaves, crumbled
1 dash Pepper
1 cup Canned Italian tomatoes, drained and chopped,
(reserve liquid)
1 Bay leaf
4 ounces \"precooked\" smoked beef sausage

Directions

In large bowl combine rinsed beans and 1 cup water; cover and let stand overnight.

In 9-inch nonstick skillet combine ½ teaspoon each oil and margarine and heat until bubbly; add chicken and saute until browned on all sides. Transfer to shallow 2-quart casserole and set aside.

Preheat oven to 350F. Press cloves into carrot slices (for easier removal later). In same skillet combine remaining oil abd margarine and heat over medium-high heat until bubbly; add carrots, onion, 2 tablespoons parsley and the garlic, broth mix, marjoram, sage and pepper. Cook, stirring occasionally, until onion slices are translucent. Cover skillet and cook for 5 minutes longer. Transfer vegetables to the casserole containing the chicken; add beans with soaking liquid, tomatoes with reserved liquid, bay leaf and remaining 1 cup water and stir to combine. Cover casserole tightly and bake for 1 hour. Using sharp knife, cut slashes in sausage at ½-inch intervals; top mixture in casserole with sausage and bake, uncovered, until sausage is heated through, about 20 minutes. Remove and discard the cloves and bay leaf. Serve sprinkled with the remaining 2 tablespoons parsley.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.

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