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Potato Cassoulet

  • Ingredients:

  • 4 slices bacon, diced
  • 1/2 lb Polish sausage, cut in chunks
  • 6 chicken pieces (breasts, thighs or legs)
  • 1/2 cup dry white wine or you can substitute water
  • 1 14.5 oz can diced tomatoes
  • 1 15.5 oz can pinto beans
  • 3 medium potatoes, peeled and halved
  • 2 carrots, cut into chunks
  • 1 onion, halved, and stuck with 3 whole cloves
  • 2 stalks celery, cut up
  • 1 tbsp chopped fresh parsley
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 6 slices bread, crumbled
Potato Cassoulet Served

1. In a heavy Dutch oven with a tight fitting cover, fry bacon until crisp; remove and reserve.

2. Brown sausage and chicken lightly in drippings and remove. Pour off all fat and reserve. Deglaze pan with wine, boiling 2 or 3 minutes. Return meats to pan.

3. Add tomatoes and beans, prepared vegetables and seasonings. Bring to a boil, then cover and bake in 375 degree oven for 40 minutes.

4. Remove cover and sprinkle bread crumbs on top of meat and vegetables. Drizzle 2 or 3 tbsp of the reserved drippings over the crumbs. Bake uncovered for 15 to 20 minutes more, or until crumbs are brown and vegetables are tender.

5. Serve hot with crusty sourdough bread.

Potato Cassoulet Served