Hearty Cassoulet
by Katie Pulkin
serves: 6
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Heat oil in large skillet over medium heat until hot. Add onion; cook and stir 5 minutes or until tender. Stir in chicken, sausage, garlic, thyme, and black pepper. Cook 5 minutes or until chicken and sausage are browned.
Remove skillet from heat; stir in tomato paste and water until blended. Place beans and chicken mixture in slow cooker; cover and cook on low 4 to 4 ½ hours. Just before serving, combine bread crumbs and parsley in small bowl. Sprinkle on top of cassoulet. Makes 6 servings.
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| Ingredients: |
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1 tablespoon |
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olive oil |
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1 large |
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onion, finely chopped |
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4 |
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boneless, skinless chicken thighs, chopped |
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1/4 pound |
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smoked turkey sausage, finely chopped |
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3 cloves |
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garlic, minced |
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1 teaspoon |
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dried thyme |
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1/2 teaspoon |
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ground black pepper |
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4 tablespoons |
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tomato paste |
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2 tablespoons |
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water |
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3 15 oz. cans |
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Great Northern Beans, rinsed and drained |
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1/2 cup |
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dry bread crumbs |
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3 tablespoons |
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minced fresh parsley |
| Directions: |
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