Matt's Cassoulet

I thought I would try my hand a making a cassoulet. I looked up several recipes and they all called for duck in some form or another. I went out and tried to buy duck legs or breast, but they were nowhere to be found. This is supposed to be peasant food, so the thought of buying a $30 duck to make it did not seem right. I decided to substitute fresh chicken thighs for the duck.  I purchased them from from my butcher along with some of his fresh made Italian sausage and the results were excellent. This is a fantastic winter dish and the smell of it cooking will knock you out. Enjoy!

INGREDIENTS

    2 lbs.            Chicken Thighs
    1 lbs.            Mild Italian Sausage
    1 1/4 lb.        Pork Chops, bone in
    1 lbs.            Dry White Beans (Navy or other)
    28 oz.           Can Diced Tomatoes
    1/4 c.            Diced Onion
    1/4 c.            Diced Shallots (optional, sub onion instead)
    1/2 c.            Diced Carrots
    1/2 c.            Diced Celery
    1/2 head       Garlic, minced
                        Low Sodium Chicken Broth
    Bunch           Fresh Parsley
    Bunch           Fresh Thyme
                        Bay Leaf
                        Salt, Pepper

Boston Baked Beans in Ceramic Pot

Hey gang, I needed a place to post my recipes so I decided I would start a blog. So the first recipe is, fittingly, taken from my big brother, Tad. This is a variation of the recipe that he and his wife gave us along with the authentic ceramic bean pot as a Christmas gift this year. I have made beans in the pot several times and I use his specified preparation of the beans, onions and salt pork. The changes I made are in the sauce preparation.

This recipe calls for an authentic ceramic bean pot with lid. My brother and his wife gave us an antique one, they being pretty abundant on Flea-Bay. You can also find them at kitchen stores new, like this one. The is recipe will fill a 3 quart pot.