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MIX: Cassoulet




Source of Recipe


"Slow Cooker Revolution", by Editors at America's Test Kitchen


Recipe Introduction


This is an easy version of the classic Cassoulet, one of my all time favorite dishes. I miss the duck, but the chicken is better for you anyhow and still flavors this wonderful recipe quite nicely.

2 onions -- minced
2 tablespoons vegetable oil
6 garlic cloves -- minced
1 tablespoon fresh thyme -- minced
or
1 teaspoon dried thyme
1 tablespoon tomato paste
3 1/2 cups low-sodium chicken broth
1 pound dried great Northern beans -- picked over,
-- soaked (in salt water),
-- (about 2 1/2 cups), rinsed
8 ounces kielbasa sausage -- sliced 1 inch
-- thick
1 can diced tomatoes -- drained
-- (14.5 ounces)
1/2 cup dry white wine
2 bay leaves
2 pounds country-style pork ribs
-- (bone in) trimmed
2 pounds skinned chicken thighs -- trimmed
-- (bone in)
salt
pepper
2 slices white sandwich bread -- torn into
-- pieces (high quality bread)
2 tablespoons unsalted butter -- melted
2 tablespoons fresh parsley -- minced

Microwave onions, oil, garlic, thyme, and tomato paste in bowl, stirring occasionally, until onions are softened, about 5 minutes; transfer to slow cooker.

Stir broth, beans, kielbasa, tomatoes, wine, and bay leaves into slow cooker. Season pork and chicken with salt and pepper and nestle pork into slow cooker. Wrap chicken in foil packet and lay on top of stew. Cover and cook until beans are tender, 6 to 8 hours on low.

Meanwhile, pulse bread, butter, 1/8 teaspoon salt, and 1/8 teaspoon pepper in food processor until coarsely ground, about 8 pulses. Transfer crumbs to 12-inch skillet and toast over medium-high heat, stirring often, until golden brown and dry, about 5 minutes; set aside.

Transfer foil packet to plate, open it carefully (watch for steam), and transfer chicken to cutting board. Let chicken cool slightly, then shred into bite-size pieces, discarding skin and bones. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. Stir in shredded chicken and parsley, season with salt and pepper to taste, and serve with bread crumbs.

Serves 6 to 8

Cook time: 6 to 8 hours (low)

Categories: Chicken, Crockpot, Meats, Pork

Recipe typed for you by Judi Mae Phelps.