SPIDIE’S CHICKEN CASSOULET

SPIDIE’S CHICKEN CASSOULET

 

SERVES 8

 

8 CHICKEN THIGHS (WITH SKINS AND BONE)

12 LINKS HOT ITALIAN SAUSAGE (REMOVED FROM CASING)

5 LARGE GARLIC CLOVES (CHOPPED)

1 LARGE ONION

6 CARROTS

5 CUPS OF FRESH CHOPPED KALE, MUSTARD GREENS OR COLLARD GREENS

(OR 4 CUPS FROZEN GREENS)

4 CANS OF WHITE BEANS (WITH THEIR BRINE)

3 CUPS DRY WHITE WINE

FRESH OR DRIED ROSEMARY AND SAGE

SALT AND PEPPER

 

MAKE SMALL MEATBALLS OUT OF THE SAUSAGE. PLACE THEM IN SAUCE PAN WITH ABOUT AN INCH OF WATER. BRING TO BOIL AND LET THEM STEAM TILL JUST THE OUTSIDE IS A BIT BROWN. DRAIN AND PUT ASIDE.  THIS IS JUST TO REMOVE SOME OF THE FAT.

CUT ONIONS AND CARROTS INTO LARGE CHUNKS.  WASH AND CHOP GREENS INTO LARGE PIECES IF YOU ARE USING FRESH GREENS.

 

PUT ALL THE INGREDIENTS INTO A LARGE CASEROLE AND BAKE COVERED AT 350 FOR 1 HOUR.