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This wonderfully homey Chicken Cassoulet will be greatly appreciated by all those lucky enough to partake of this dish.
This is a version of Country Cassoulet by BettyCrocker
“I always prefer freshly cracked pepper to ground black pepper.”
Recipe by DanielK
Prep Time
15min
Total Time
2hrs
Servings
6servings
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In Dutch oven, combine chicken, pork, wine and chicken broth; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until meats are tender. Drain, reserving broth. Remove chicken from bones; cut into 3/4-inch pieces.
Heat oven to 350°F. In large bowl, combine beans, onion, garlic, thyme and pepper; mix well. In bottom of ungreased Dutch oven; spread 1/3 of bean mixture; top with 1/2 of cooked chicken and pork. Repeat layers with remaining bean mixture and meats, ending with bean mixture. Pour 1 cup of reserved broth over bean mixture.
In medium bowl, combine bread crumbs, margarine and parsley; mix well. Sprinkle over bean mixture. Bake uncovered at 350°F. for 1 1/2 hours. Add more reserved broth if mixture seems too dry.
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