#15: Mabel Hoffman's Slow-Cooker Cassoulet
Posted by: CathyZ from Kauai at 1:43 am on Mar 26, 2006
This started with Mable Hoffmann's recipe and then the tweaks changed it into this:
1 chicken fryer, cut up or about 4 lbs whatever kind of chicken you want to use
flour to dredge chicken in
1/2 lb bacon, cut in pieces
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
3 heaping Tbsp parsley, chopped
1/2 tsp pepper
2 small bay leaves (or 1 large)
1 tsp dry thyme
2-15 oz cans Cannellini beans (white kidney beans), drained
10 oz package frozen spinach
1 lb Polish sausage or smoked sausage, sliced 1/2" thick
1/4 c dry white wine (I use dry Vermouth)
Cook bacon in a pan on the stove. Remove from pan and set aside. Dredge chicken and cook in the bacon drippings with the onions and garlic. Drain drippings.
Place chicken, onions, garlic and bacon in the slow cooker and sprinkle evenly with parsley, bay leaves, thyme and pepper. Spoon beans and sausage on top. Pour on the wine, cover and cook on LOW 5 hours. Put spinach over the top and cook another hour. Serve with small new potatoes or mashed potatoes.
Note: can also cook in a big pot on top of the stove or in the oven. Simmer for 2 hours on top of the stove, bake at 350 degrees for 1-1/2 hours in the oven.