"taxed and spent" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>I winged a makeshift cassoulet last night.
>>
>> I cooked Italian sausage and boneless chicken breasts in olive oil.
>> Removed from pan. I then cooked garlic and onions in the remaining fat.
>> I added a little rosemary, oregano and thyme to the mix and then wilted
>> it down. I added the meat after cutting it appropriately. I cooked it
>> down some more until all became carmelized. Then I added a ton of sage,
>> rosemary, thyme and oregano plus salt and pepper and bay leaves. Sauted
>> for a several minutes on high heat. Two cans of diced tomatoes with
>> juice next. Then simmered for 5 minutes on highest heat then into a
>> baking dish into which I had laid down two cans of drained white beans..
>> Cooked at 325 for 90 minutes.
>>
>> It was heaven. The beans were soft as down and creamy. The contrast
>> with the seasoned meat was divine It was easy and not nearly as fussy
>> as a classic French dish.
>>
>> Next time I will add some dry wine to the dish before baking.
>>
>
> next time use duck!

No, I think chicken is better for this dish. I wanted simple - next thing
you'll be advising is duck confit and Spanish chorizo. This is not what I
am about here. Simple, easy, satisfying.



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