Cassoulet

• 1 lb dried white pea beans
• 8 chicken drumsticks or 8 chicken thighs (or 4 drumsticks and 4 thighs)
• 1 tablespoon flour
• 12 lb pork sausage links or 12 lb italian sweet sausage, cut in slices
• 3 beef bouillon cubes or 1 tablespoon beef bouillon powder
• 1 large onion, sliced
• 1 clove garlic, chopped fine
• 1 bay leaf
• 3 -5 sprigs fresh parsley
• 12 teaspoon salt
• 18 teaspoon pepper
• 12 teaspoon thyme
• 2 tomatoes, sliced
• 14 cup dry red wine

1. Wash beans.
2. Heat 6 cups of water to boil in a large saucepan or dutch oven.
3. Add beans, cover and boil 2 minutes.
4. Remove from heat and let stand, covered, 1 hour.
5. Wash chicken, pat dry, and toss lightly with flour.
6. Heat a dutch oven over moderately high heat.
7. Add sausage and chicken and brown on all sides.
8. Dissolve bouillon cubes or powder in 3 cups boiling water; add to meat along with onion thru tomatoes.
9. Add the beans.
10. Bring to a boil over medium high heat, cover and reduce heat to medium low.
11. Simmer about 1/2 hour; beans should be tender and chicken cooked through.
12. Remove from heat and stir in the red wine, or alternatively, add the wine 5 minutes before the end of cooking.

white pea beans, chicken, flour, pork sausage, beef bouillon powder, onion, clove garlic, bay leaf, parsley, salt, pepper, thyme, tomatoes, red wine

Taken from www.food.com/recipe/cassoulet-100067 (may not work)