Servings: 6

Weight Watcher Smart Points: 21

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes

Ingredients

    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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