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Field-Made Cassoulet

Source of Recipe


From "The Great American Camping Cookbook"



List of Ingredients



• 2 Tbsp olive oil
  
• ¼ cup flour
  
• 4 bone-in chicken thighs
  
• 2 andouille sausages (about 1 pound), cut in 1-inch pieces
  
• 1 carrot, sliced
  
• 1 onion, chopped
  
• 1 celery rib, chopped
  
• 3 cloves garlic, chopped fine
  
• ¼ cup red wine
  
• 12 sprigs fresh thyme
  
• Pepper for seasoning
  
• Two 12-ounce cans cannellini beans (or 1 pound dried beans), cooked
  






Instructions



1. Prepare fire for cooking on coals.
   Heat the olive oil in a stew pot. Place the flour on a plate; dredge the chicken in the flour and place in the pot and brown on all sides. Remove and set aside.
   
   
2. Add the sausage, carrot, onion, celery and garlic to the pot and sauté until the sausage is lightly browned and the onion is translucent (10 to 12 minutes). Add the wine, thyme, pepper and beans, and stir thoroughly.
   
   
3. Lay the chicken atop the mixture and press down until almost covered. Cover the pot and set on low coals. Cook, checking occasionally, for about an hour. Serve at once.
   
   Serves 4