Cassoulet

Cassoulet

from Half Assed Kitchen

5 to 6 slices bacon

1 to 2 chicken breasts

3 mild, sweet Italian sausages

1 large onion, chopped

1 Tablespoon garlic, minced

1 large can (28 ounces) diced tomatoes

2 cans beans (white, kidney, etc.)

1 cup dry white wine

1/2 teaspoon salt

1 Tablespoon thyme

1 bay leaf

1 cup chicken broth

Place chicken breasts and sausages in a large stockpot and brown. Do not drain the fat. Shred the chicken and chop the sausages. Cook the bacon, then dice. (You can cook bacon in same pan as other meat, but for us, this was too much fat. So we cooked it separately then got rid of the drippings.)

Saute the onion and garlic in chicken/sausage fat. Add tomatoes, beans, wine, salt, thyme, bay leaf and chicken broth. Add meat back into this mixture and simmer for an hour or two.