Chicken Cassoulet

• 1 cup dried navy beans
• 1 pound italian sausages spicy
• 8 ounces pork sausages
• 1 tablespoon vegetable oil
• 4 chicken thighs skin removed
• 4 chicken breasts on the bone, halved
• 3 slices bacon thinly sliced
• 2 cloves garlic crushed
• 3 whole cloves
• 12 black peppercorns
• 1 celery stalk coarsely chopped
• 4 medium carrots peeled and thinly sliced
• 5 onions baby, peeled and halved
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 1/4 cup fresh flat leaf parsley chopped

1. Cover the beans with cold water in a large bowl. Let stand overnight. Drain, then rinse under cold water and drain again.
2. Preheat the oven to 350u0b0F.
3. Cook the sausages, uncovered, in a large saucepan of boiling water for 2 mins. Drain.
4. Heat the oil in a Dutch oven on high heat. Cook the chicken and sausages, in batches, until browned. Remove from the pan. Slice the sausages thickly.
5. Add the bacon to the pan and cook, stirring, until crisp. Drain on paper towels. Set aside to garnish.
6. Return the chicken to the pan with the beans, garlic, spices, vegetables, wine, 3 cups water and tomato paste. Cover.
7. Cook in the oven for 1 1/2 hours. Add the sausages. Cover and cook for about 30 mins or until the sausages are cooked through. Season to taste. Serve sprinkled with bacon and parsley.

beans, pork sausages, vegetable oil, chicken, chicken breasts, bacon, garlic, cloves, black, carrots, onions, white wine, tomato paste, flat leaf parsley

Taken from www.yummly.com/recipe/Chicken-Cassoulet-1399319 (may not work)