Chicken and White Bean Cassoulet

• 1/2 pound gigante or white lima beans
• 6 chicken drumsticks
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 medium leeks, washed and chopped
• 4 carrots, cut into rounds
• 4 cups chicken stock
• 2 cups water
• 2 bay leaves
• 2 tablespoons chopped flat leaf parsley

1. In a large bowl, soak the beans overnight with water to cover by 3 inches.
2. Season the chicken with 1 teaspoon salt and 1/2 teaspoon pepper.
3. In a 5-to 6-quart crock pot, heat the oil over high heat until hot.
4. Sear the chicken, turning, until browned, 6 to 8 minutes total.
5. Stir the leeks and carrots into the crock pot, and cook, stirring occasionally, until the leeks are softened, about 4 minutes.
6. Stir in the stock, water, bay leaves, reserved beans, 1/2 teaspoon salt and 1/4 teaspoon pepper.
7. Simmer the stew on low, covered, until the meat and beans are very tender, about 5 hours.
8. Season with salt and pepper to taste and serve, sprinkled with the parsley.

gigante, chicken, kosher salt, freshly ground black pepper, extravirgin olive oil, leeks, carrots, chicken stock, water, bay leaves, flat leaf parsley

Taken from www.foodandwine.com/recipes/chicken-and-white-bean-cassoulet (may not work)