A hearty warm supper, one of many versions of cassoulet. Remove the skin of the chicken or not, depending on your preference (for this particular recipe I personally favor leaving the skin on, which is unusual for me). You can, of course, substitute other types of beans. Preparation time includes 1 hour for soaking beans. Alternative: instead of steps 1-4, you can simply soak the beans overnight. One time I made this I added a couple of carrots, sliced thick, because I had some on hand and happen to like carrots. Serving size depends on the appetites of those being served and on whether you also serve side dishes.
- add 1 clove garlic
- add 1 bay leaf
- add 1 lb dried white pea beans
- add 3-5 sprigs fresh parsley
- add 3 beef bouillon cubes or 1 tablespoon beef bouillon powder
- add 1 large onion
- add 1/8 teaspoon pepper
- add 1 tablespoon flour
- add 1/2 teaspoon thyme
- add 2 tomatoes
- add 8 chicken drumsticks or chicken thighs (or 4 drumsticks and 4 thighs)
- add 1/2 lb pork sausage links or italian sweet sausage
- add 1/4 cup dry red wine
- add 1/2 teaspoon salt
- Wash beans.
- Heat 6 cups of water to boil in a large saucepan or dutch oven.
- Add beans, cover and boil 2 minutes.
- Remove from heat and let stand, covered, 1 hour.
- Wash chicken, pat dry, and toss lightly with flour.
- Heat a dutch oven over moderately high heat.
- Add sausage and chicken and brown on all sides.
- Dissolve bouillon cubes or powder in 3 cups boiling water; add to meat along with onion thru tomatoes.
- Add the beans.
- Bring to a boil over medium high heat, cover and reduce heat to medium low.
- Simmer about 1/2 hour; beans should be tender and chicken cooked through.
- Remove from heat and stir in the red wine, or alternatively, add the wine 5 minutes before the end of cooking.