Servings: 6

Weight Watcher Smart Points: 21

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

  • 2 bay leaves
  • 1 pint cherry tomatoes (or one 15-ounce can diced tomatoes)
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 whole chicken legs, about 3 pounds (or bone-in thighs and drum sticks)
  • 2 cups chicken stock
  • 4 garlic cloves, smashed
  • 1 large onion, diced
  • 1 pound pork sausage links
  • 1 pound pork shoulder, trimmed of fat cap and cut into 1-inch pieces
  • 1 teaspoon dried thyme or 4 whole sprigs fresh
  • 4 cups cooked white beans (from 1 cup dried or two 15-ounce cans, rinsed and drained)
  • 2 cups white wine

Instructions

  1. Set a large cast iron skillet or Dutch oven over high heat
  2. Cook the sausage until browned on all sides
  3. Remove to a plate
  4. Brown the pork in the sausage fat, making sure not to crowd the pan, in batches until browned on all sides
  5. Set aside on a plate with the sausage
  6. Next, brown the chicken pieces until the skin is golden brown
  7. Set aside.Place the onion, carrots, celery, and tomatoes in the bottom of the slow cooker, followed by the white beans, pork, chicken and sausage, in that order
  8. Pour the wine and stock over the meat
  9. Submerge the bay leaves and thyme in the mixture
  10. Cook on low heat for 8 hours, until the meat is falling off the bone and the liquid has reduced.For the stove-top: Add the onion, carrots, celery, and to the Dutch oven, followed by the white beans, pork, chicken and sausage, in that order
  11. Pour the wine and stock over the meat
  12. Submerge the bay leaves and thyme in the mixture
  13. Cook uncovered in a 300 degree oven, until the meat is falling off the bone and the liquid has reduced, about 2 hours.Serve the cassoulet family-style with crusty baguette.

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