Subj : New England Top Ten - 07
To   : All
From : Dave Drum
Date : Sun May 12 2024 17:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: New England Bean & Bog Cassoulet
 Categories: Poultry, Pork, Vegetables, Beans, Fruits
      Yield: 8 servings
 
      5 tb Olive oil; divided
      2 lb Boned, skinned chicken
           - thighs
     12 oz Fully cooked Italian sausage
           - links; in 1/2" coins
      4    Shallots; fine chopped
      2 ts Minced fresh rosemary
           +=OR=+
    1/2 ts Dried rosemary, crushed
      2 ts Minced fresh thyme
           +=OR=+
    1/2 ts Dried thyme
     28 oz Can fire-roasted diced
           - tomatoes; undrained
     16 oz Can baked beans
      1 c  Chicken broth
    1/2 c  Cranberries
      3    Day-old croissants; in cubes
           - (6 cups)
    1/2 ts Lemon-pepper seasoning
      2 tb Minced fresh parsley
 
  Set oven @ 400ºF/205ºC.
  
  In a Dutch oven, heat 2 tablespoons oil over medium
  heat. In batches, brown chicken thighs on both sides;
  remove from pan, reserving drippings. Add sausage; cook
  and stir until lightly browned. Remove from pan.
  
  In same pan, heat 1 tablespoon oil over medium heat. Add
  shallots, rosemary and thyme; cook and stir until
  shallots are tender, 1-2 minutes. Stir in tomatoes,
  beans, broth and cranberries. Return chicken and sausage
  to pan; bring to a boil. Bake, covered, until chicken is
  tender, 20-25 minutes.
  
  Toss croissant pieces with remaining 2 tablespoons oil;
  sprinkle with lemon pepper. Arrange over chicken
  mixture. Bake, uncovered, until croissants are golden
  brown, 12-15 minutes. Sprinkle with parsley.
  
  Devin Delaney, Westport, Connecticut
  
  Makes: 8 servings (3-1/2 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Monopoly is OLD. There's a luxury tax. And rich people can go to jail!
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