Chicken Cassoulet

By michaelmeiner

Ingredients

• 1 cup dry navy beans
• 3 pounds chicken pieces
• 8 ounces Polish sausage
• 1 cup tomato juice
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon instant beef or chicken boullion
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 1 medium onion -- chopped
• 1 medium carrot -- chopped
• 1 stalk celery -- chopped

Details

Servings 6

Preparation

Step 1

Rinse beans; place in medium saucepan. Add enough water to cover beans by 2 inches. Bring to boiling; reduce heat. Simmer uncovered for 10 minutes. Remove from heat. Cover; let stand for 1 hour. Drain and rinse beans.

Skin chicken; Halve sausage lengthwise and cut into 1 inch pieces. In a medium bowl, combine drained beans, sausage, tomato juice, Worcestershire sauce, bouillon, oregano and paprika.

Place in a crock pot: onion, carrot and celery. Place chicken on top. Pour bean mixture on top. Cover, cook on low for 9 to 11 hours. 6