Easy Cassoulet

Published July 15, 2012

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 8 chicken drumsticks
  • ¼ cup tomato paste
  • ½ cup white or red wine
  • 1 cup broth or water
  • 2 cans (1 pound each) white beans
  • Salt &  pepper. (I find this does not need much salt due to the prepared meat and canned veggies) use caution!!
  • Dash paprika
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 4 smoked sausage links, halved (I chop them).

Heat oil in Dutch Oven.  Add onion, carrot, celery and garlic and sauté until onion is tender.  Add chicken drumsticks and sauté until browned on all sides.  Add tomato paste and cook, stirring, 2 minutes to blend flavors.  Add wine and cook until almost evaporated.  Add broth and bring to a boil.  Add beans.  Season to taste with salt and pepper.  Add paprika, bay leaf and oregano.  Bring to simmer.

Add sausage links.  Mix carefully.  Cover and bake at 350 degrees 30 to 40 minutes.

Makes 6 to 8 servings.