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Chicken and Sausage Cassoulet


1 (15 oz.) can navy beans
1 cup tomato juice
2 med. carrots, cut into 1/2" pieces (1 c.)
1 stalk celery, cut into 1/2" pieces (1/2 c.)
1/2 cup chopped onion
1 clove garlic, minced
1 bay leaf
1 tsp. instant chicken bouillon granules
1/2 tsp. dried basil, crushed
1/2 tsp. dried oregano, crushed
4 chicken drumsticks, skinned & frozen
4 oz. smoked turkey sausage link

In a 3 1/2 or 4 quart crockery cooker combine undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaf, bouillon granules, basil and oregano. Place frozen chicken atop bean mixture. Cut sausage in half lengthwise and slice. Place atop chicken. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. Remove bay leaf. Makes 4 servings. For 5-6 quart crockery cooker: Double all ingredients. Prepare as above. Makes 8 servings. For 1 quart crockery cooker: Halve all ingredients. Prepare as above. Cook for 10-12 hours.

Makes 2 servings.




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Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.