Vegan or Chicken Cassoulet
Prep
Cook
Total
Yield 6 servings
Use big, fat butter beans. Canned or pre soaked (for the slow cooker) or already cooked if it is going into the oven. Cannellini or Kidney Beans work well for a second bean choice. Don't use canned beans in the slow cooker. They will be a mush mess and a big French disaster of a dish.
Ingredients
- 8 skinned and boned Chicken Thighs (omit for vegan version)
- 2 large Onions, chopped
- 4 cloves Garlic, chopped
- 2 Celery Stalks, sliced
- 2 Carrots, sliced
- 2 cups Potatoes, cubed
- 1 1/2 cups Tomatoes, chopped
- 1 cup Red Wine
- 1 cup Veggie Broth
- 2 cups Butter Beans, cooked or pre-soaked (for slow cooker method), rinsed if canned
- 2 cups Small White or Red Kidney Beans, cooked or pre-soaked (for slow cooker method)
- 1 Tablespoon Dijon Mustard
- 1 Tablespoon Maple Syrup
- 3 sprigs Thyme (I use Lemon Thyme)
- 2 Bay Leaves
- 1 sprig Fresh Rosemary-picked from the stalk
- Salt and Pepper
- 6 Veggie Sausages or Chicken Sausages, sliced
- 1 handful Parsley, chopped
- Bread Crumbs to top
Instructions
- Heat a generous glaze of Olive Oil in a Dutch Oven until very hot
- Sear the chicken thighs for a few minutes on both sides (skip for veggie version)
- Remove from pot and set aside
- Saute the onions, Garlic, Carrots and Celery until soft and slightly browned
- Add the chicken thighs and the rest of the ingredients except the Sausages into the pot
- Bring to a gentle simmer or put everything into the slow cooker, season with Salt and Pepper
- Place the sausages on top of everything, cover and cook in the oven at 350f or 180c 45 min
- Remove the cover stir gently and top with chopped parsley and bread crumbs and return to oven until browned and bubbling
Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/vegan-or-chicken-cassoulet/