*  Exported from  MasterCook  *

                            Country Cassoulet

Recipe By     : Taste of Home, Roberta Strobmaier, lebanon, New Jersey
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          water
     3/4  pound         dry navy beans
   1                    bay leaf
   1      teaspoon      salt
     1/4  teaspoon      pepper
   1      can           chicken broth -- (14-1/2 ounces)
     1/4  pound         bacon -- diced
   4                    chicken legs or thighs
   2                    carrots -- quartered
   2      medium        onions -- quartered
     1/4  cup           coarsely chopped celery with leaves
   1      can           tomatoes -- chopped, liquid
                        -- reserved (8 ounces)
   2                    garlic cloves -- crushed
     1/2  teaspoon      dried marjoram leaves
     1/2  teaspoon      ground sage
   1      teaspoon      whole cloves
     1/2  pound         smoked sausage -- cut into 2-inch
                        -- pieces
                        Chopped fresh parsley

In a large skillet, combine water, beans, bay leaf, salt and pepper. 
Bring to a boil;
boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak 
for I hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry 
bacon until crisp. Remove bacon and reserve 2 tablespoons of the 
drippings. Brown chicken; set aside. In a 3-qt. casserole, mix beans and 
cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, 
marjoram and sage. Sprinkle with cloves; top with chicken. Cover and 
bake at 350 for 1 hour. Add sausage. Uncover; bake about 30 minutes more 
or until beans are tender. Discard bay leaf. Garnish with chopped 
parsley. Recipe may be doubled. Yield: 4 servings.



Busted by Sara Horton, 5/27/98


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