"Brooklyn1" > wrote in message
...
> On Mon, 11 Apr 2016 22:43:30 -0400, Doris Night
> > wrote:
>
>>>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.
>>
>>When I make cassoulet, bacon is the only meat I include in the dish. I
>>think I'll try your recipe next time. It sounds delicious.
>>
>>Doris
>
> Chicken breasts braised with Italian saw-seege ranks with the worst of
> the wurst TIAD.

So use one or the other, Escoffier.



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