Winning Country Cassoulet

• 3/4 pound dried navy beans
• 3 cups water
• 1 bay leaf
• 1 can (14-1/2 ounces) chicken broth
• 1/4 pound bacon, diced
• 4 chicken legs or thighs
• 2 medium carrots, quartered
• 2 medium onions, quartered
• 1 cup canned diced tomatoes
• 1/4 cup coarsely chopped celery with leaves
• 2 garlic cloves, crushed
• 1 teaspoon salt
• 1/2 teaspoon dried marjoram leaves
• 1/2 teaspoon rubbed sage
• 1 teaspoon whole cloves
• 1/4 teaspoon pepper
• 1/2 pound smoked sausage, cut into 2-inch pieces
• Minced fresh parsley

1. Sort beans and rinse with cold water. In a Dutch oven or soup kettle, combine the beans, water and bay leaf. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Do not drain.
2. Stir in broth; bring to a boil. Reduce heat; cover and simmer for 1 hour. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the same skillet, brown chicken in reserved drippings on all sides; drain and set aside.
3. In a 3-qt. baking dish or Dutch oven, combine the beans with cooking liquid, bacon, carrots, onion, tomatoes, celery, garlic, salt, marjoram, sage and pepper. Place whole cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to bean mixture; top with chicken.
4. Cover and bake at 350u0b0 for 1 hour. Uncover; add sausage. Bake 30-35 minutes longer or until beans are tender. Discard bay leaf and spice bag. Garnish with parsley.

beans, water, bay leaf, chicken broth, bacon, chicken, carrots, onions, tomatoes, celery, garlic, salt, marjoram leaves, sage, whole cloves, pepper, sausage, fresh parsley

Taken from www.tasteofhome.com/recipes/winning-country-cassoulet/ (may not work)