Cassoulet (bean And Chicken Stew) Recipe

Ingredients

Directions

1. In large bowl combine rinsed beans and 1 cup water; cover and let stand overnight.
2. In 9-inch nonstick skillet combine 1/2 teaspoon each oil and margarine and heat until bubbly; add chicken and saute until browned on all sides.
3. Transfer to shallow 2-quart casserole and set aside.
4. Preheat oven to 350F.
5. Press cloves into carrot slices (for easier removal later).
6. In same skillet combine remaining oil abd margarine and heat over medium-high heat until bubbly; add carrots, onion, 2 tablespoons parsley and the garlic, broth mix, marjoram, sage and pepper.
7. Cook, stirring occasionally, until onion slices are translucent.
8. Cover skillet and cook for 5 minutes longer.
9. Transfer vegetables to the casserole containing the chicken; add beans with soaking liquid, tomatoes with reserved liquid, bay leaf and remaining 1 cup water and stir to combine.
10. Cover casserole tightly and bake for 1 hour.
11. Using sharp knife, cut slashes in sausage at 1/2-inch intervals; top mixture in casserole with sausage and bake, uncovered, until sausage is heated through, about 20 minutes.
12. Remove and discard the cloves and bay leaf.
13. Serve sprinkled with the remaining 2 tablespoons parsley.
14. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.