On 11/04/2016 9:15 AM, Paul M. Cook wrote:
> 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.
>
>
I used to make something similar using 2 types of sausage, chicken and pork.
The recipe was printed on the packet of Knorr pork stock cubes. I finished
mine off in the traditional way with a bread crumb crust.
Graham