Description
This recipe is adapted from Sheila Lukin’s USA cookbook. The recipe is called “Sandi Hillmer’s Wisconsin Cassoulet”
Ingredients
Scale
- olive oil for browning meat
- 1 pound boneless skinless chicken breasts, cut into 1.5 inch pieces
- 1 boneless port loin (about 3 lbs), cut into 1.5 inch pieces
- 1 large onion, diced
- 2 celery ribs, diced
- 4 medium carrots, diced
- 4 garlic cloves, minced
- 3 cups chicken stock
- 1 28 oz can plum tomatoes, crushed by hand
- 1/3 cup maple syrup
- 1/4 light brown sugar
- 2 bay leaves
- 2 teaspoon dried thyme
- 1/4 teaspoon dry mustard
- 1 pound kielbasa sausage, cut into 1.5 inch pieces
- 3–4 cans of navy or great norther beans
- salt and pepper to taste
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Heat 2 to 3 tablespoons oil in large dutch oven. Brown the chicken and pork in batches adding oil as needed. It should take about 6 minutes per batch. Transfer meat to a large bowl or platter once browned. I usually get out a second heavy bottom pot (like a large cast iron skillet) to speed this process up. You will probably need to do at least 4 batches.
- Heat 2 tablespoons of olive oil in the dutch oven and add the onions, carrots, and celery. Cook over medium heat for 6 minutes. Add the garlic and cook 1 minute more.
- Add the meat to the pot with the stock, tomatoes, syrup, brown sugar, and all dried herbs and spices. Simmer uncovered for 1 hour.
- Add the sliced kielbasa and canned beans to the pot. Simmer for 30 minutes. Adjust seasoning as needed.
- Garnish with parsley and serve with crusty bread or cornbread.
Keywords: sausage; chicken; pork; cassoulet; holiday; one-pot