Rustic Meat And Bean Pot

Recipe Ingredients

1 lb	454g / 16oz	Sweet Italian sausage links - brushed with
		A littlt extra-virgin olive oil
1 tablespoon	15ml	Extra-virgin olive oil
1		Bacon - chopped
1 lb	454g / 16oz	Boneless skinless chicken thighs - cut bite size
1		Boneless 8-oz pork loin chop - cut bite size
1 teaspoon	5ml	Ground thyme
		= (or poultry seasoning)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
4		Garlic cloves - crushed
1		Carrot - chopped (medium)
1		Onion - chopped (medium)
1		Celery rib - chopped
1		Fresh or dried bay leaf
1/2 cup	118ml	Dry white wine
1		Diced tomatoes in puree - (15 oz)
2		Cannellini beans - drained
1/2		Crusty baguette loaf - split lengthwise
1		Garlic clove - cracked
		A drizzle extra-virgin olive oil

Recipe Instructions

Preheat broiler to high. Place sausages on a broiler pan and cook 6 inches from heat source 15 minutes turning once.

Meanwhile, heat a large skillet over medium-high heat. Add extra-virgin olive oil, 1 turn around the pan, and chopped bacon. Cook bacon 1 minute, then add chicken and pork and brown cubes on all sides, 3 minutes. Season meats with thyme, salt, and pepper, and add garlic, vegetables, and bay leaf to the pot. Cook 5 minutes stirring occasionally, then deglaze pan with the wine.

Slice sausages on an angle and add pieces to the pot on the stove. Stir in tomatoes and beans and heat them through. Adjust seasonings and remove pan from heat.

Broil the split baguette until golden. Rub bread with cracked garlic and drizzle with oil. Coarsely chop bread and scatter the chunks around the edge of the pan. Serve the cassoulet directly from the hot pot at the table.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A16) - from the TV FOOD NETWORK

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