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| Chicken Cassoulet Recipe |
Category: Crockpot / Poultry
Rating:
N/A
Servings: 1
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Ingredients
1/2 cup dry navy beans
1 1/2 lb chicken pieces; skin removed
3/4 cup reduced sodium tomato juice
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 cup chopped onion
1 clove garlic; minced
1 bay leaf
1 teaspoon instant beef bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried sage; crushed
1/4 teaspoon paprika
Cooking Directions:
Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to boiling. Boil uncovered for 10 minutes. Drain. Add 2 cups more water. Return to boiling. Reduce heat, cover, simmer about 1 1/2 hours until beans are tender. Drain. Cover and chill. In electric slow cooker, combine beans, chicken pieces, tomato juice, celery, carrots, onion, garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover. Cook on low heat 8-10 hours. Remove and discard bay leaf. Makes 4 servings. Posted to recipelu-digest Volume 01 Number 339 by James and Susan Kirkland on Dec 04, 1997
poultry,crockpot
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