Cassoulet-Ish Slow Cooker Stew |
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Prep Time: 45 Minutes Cook Time: 8 Minutes |
Ready In: 53 Minutes Servings: 6 |
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This is a mashup of a cassoulet recipe and a chicken cacciatore recipe from slow-cooker books. It's more on the cassoulet side (though I don't think one can legally call it a cassoulet without duck ;)). Ingredients:
1 lb dried cannellini beans |
2 -3 tablespoons olive oil |
1 lb garlic sausage, cut into 2-inch pieces |
3 lbs chicken thighs, and drumsticks |
1/3 cup flour |
1 teaspoon salt |
1/2 teaspoon pepper |
2 teaspoons poultry seasoning |
1 large onion |
2 celery ribs, cut into 2-inch pieces |
4 garlic cloves |
1/4 teaspoon nutmeg |
1 teaspoon italian seasoning |
1 pinch clove |
1/2 cup dry white wine (a cheap supermarket sauvignon blanc works very well here!) |
4 cups chicken broth |
1 (14 ounce) can diced tomatoes, drained |
2/3 cup breadcrumbs |
1/4 cup italian parsley, chopped |
Directions:
1. Soak the beans overnight.
2. In a large deep skillet, brown the sausage in about 1 tbsp of the olive oil, about 3 minutes per side. Set sausage aside.
3. Make a mixture of the flour, salt, pepper, and poultry seasoning; coat the chicken pieces.
4. Brown the chicken pieces, about 3 min/side. Set chicken aside.
5. In the same skillet, saute onion and celery for about 5 minutes. Add garlic, nutmeg, Italian seasoning, and cloves. Saute for another minute.
6. Add the wine to the skillet and bring to a boil.
7. Add chicken broth and tomatoes to the skillet and bring to a boil again.
8. In the slow cooker, layer the ingredients as follows: beans-chicken-beans-sausage-beans.
9. Pour the contents of the skillet over everything.
10. Cook for 8-10 hours on low.
11. Preheat the oven to 350. Meanwhile, mix breadcrumbs and parsley and sprinkle over the top layer of beans.
12. Bake the crock in the oven for 30 minutes.
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