Chicken Cassoulet

Chicken Cassoulet

Source: Pulse Canada

Yield: Serves 8 (2 kg)

Nutrition (1 c (250 g))

Calories 278 ;
Protein 29 g;
Fat 7 g;
Carbohydrates 25 g;
Sodium 437 mg;
Saturated Fat 0 g;
Cholesterol 67 mg;
Potassium 680 mg;
Fibre 6 g;
1 cdry navy beans, soaked according to package250 mL
8bone-in chicken thighs8
1medium Polish sausage, cooked (optional)1
1 - 10 ozcan tomato juice284 mL
1 - 28 ozcan tomatoes, halved796 mL
1 tbspWorcestershire sauce*15 mL
1 tspinstant beef or chicken bouillon granules*5 mL
1/2 tspdried basil2 mL
1/2 tspdried organo2 mL
1/2 tsppaprika2 mL
1/2 ccarrot, chopped125 mL
1/2 ccelery, chopped125 mL
1/2 conion, chopped125 mL
* Gluten-free brand required

1) Boil soaked beans for 10-12minutes. Drain and set aside.
2) Skin chicken pieces and set aside. If using sausage, halve it lengthwise and cut into bite size pieces.
3) In a medium bowl, combine beans, tomato juice, tomatoes, Worcestershire sauce, bouillon, basil, oregano and paprika.
4) In a 4quart (3.78 litre) slow cooker combine carrots, celery and onion. Arrange chicken and sausage over vegetables. Pour bean mixture over chicken and sausage.
5) Cover and cook on low-heat setting for 10-12hours or on high-heat setting for 6-8 hours. Serve.

Preparation time: 30 minutes
Cooking time: 10 12 hours on low,
6-8 hours on high