Cassoulet on the fly
 

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.



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Cassoulet on the fly
 

"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.

That sounds really good! <saved>

--
http://www.helpforheroes.org.uk/shop/

Cassoulet on the fly
 

"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!

Cassoulet on the fly
 

"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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Cassoulet on the fly
 

"Paul M. Cook" > wrote in message
...
>
> "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.
>

face palm . . .

Cassoulet on the fly
 

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

Cassoulet on the fly
 

"Ophelia" > 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.
>
> That sounds really good! <saved>

Yes, it does sound good.

Cheri

Cassoulet on the fly
 

On 4/11/2016 10:19 AM, graham wrote:
> I used to make something similar using 2 types of Kotex, 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 Tampon crumb crust.
> Graham


Urk!

Cassoulet on the fly
 

"taxed and spent" > wrote in message
...
>
> "Paul M. Cook" > wrote in message
> ...
>>
>> "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.
>>
>
> face palm . . .

I'd not even know where to buy duck in these parts. You just never see it
in stores fresh or frozen.



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Cassoulet on the fly
 

On Mon, 11 Apr 2016 08:15:18 -0700, "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.
>
>
>
>---
>This email has been checked for viruses by Avast antivirus software.
>https://www.avast.com/antivirus

Winging it or not, it sounds pretty darned good.

koko

--

Food is our common ground, a universal experience
James Beard

Cassoulet on the fly
 

Paul M. Cook wrote in rec.food.cooking:

>
> "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.
>
>
>
> ---
> This email has been checked for viruses by Avast antivirus software.
> https://www.avast.com/antivirus

Actually he is right but only reasonable for those of us who make Duck
every 6 weeks or so and store up the cooked meat and fat for other
dishes over the next 6 weeks.

I occasionally do that in small batches but keep in mind, for me it's a
leftover duck recipe. Mine also isnt as fancy as yours and I think
from the looks, not as good, but hey, hits the home spot here!

Carol

--

Cassoulet on the fly
 

Paul M. Cook wrote in rec.food.cooking:

>
> "taxed and spent" > wrote in message
> ...
> >
> >"Paul M. Cook" > wrote in message
> ...
> > >
> >>"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.
> > >
> >
> > face palm . . .
>
> I'd not even know where to buy duck in these parts. You just never
> see it in stores fresh or frozen.

Totally true Paul and in some markets, can reach $28lb. Look though to
any Asian ethnic markets. Here they are 14.99 each (not sure of size,
looks like 5-7lbs and commercially raised USA). Go to the regular
markets and they tend to that per lb in price. Same bag and item, just
a bigger markup.



--

Cassoulet on the fly
 

On 4/11/2016 4:01 PM, Paul M. Cook wrote:


>
> I'd not even know where to buy duck in these parts. You just never see it
> in stores fresh or frozen.
>
>

Any oriental groceries in the area? One about 30 miles from me usually
has it fresh, always has it frozen.

Cassoulet on the fly
 

>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

Cassoulet on the fly
 

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.

Cassoulet on the fly
 

"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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Cassoulet on the fly
 

"Paul M. Cook" > wrote in message
...

>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.


This is in the oven as we speak, it sounds very good, and I'm sure it will
be.

Cheri

Cassoulet on the fly
 

On Tue, 12 Apr 2016 10:07:49 -0700, "Paul M. Cook" >
wrote:

>
>"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.

Braised chicken breasts is "Tough Titty".

Cassoulet on the fly
 

>>>>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.


Had it for dinner and it was excellent, thanks for posting that.

Cheri

Cassoulet on the fly
 

"Brooklyn1" > wrote in message
...
> On Tue, 12 Apr 2016 10:07:49 -0700, "Paul M. Cook" >
> wrote:
>
>>
>>"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.
>
> Braised chicken breasts is "Tough Titty".

Butter soft and tender, moron.



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