After my sister spent a year in France as an au pair, I created this lighter, easier version of traditional French cassoulet for her. It uses chicken instead of the usual duck.
—BRIDGET KLUSMAN OTSEGO, MI
PREP: 35 MIN. • COOK: 6 HOURS • MAKES: 7 SERVINGS (2 3/4 QUARTS)
1/2 pound bulk pork sausage
5 cups water
1/2 pound cubed cooked chicken
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
2 medium carrots, shredded
1 medium onion, chopped
1/4 cup dry vermouth or chicken broth
5 teaspoons chicken bouillon granules
4 garlic cloves, minced
1/2 teaspoon dried thyme
1/4 teaspoon fennel seed, crushed
1 teaspoon dried lavender flowers, optional
1/2 pound bacon strips, cooked and crumbled
1. In a large skillet, cook sausage over medium heat until no longer pink; drain.
2. Transfer to a 4- or 5-qt. slow cooker. Add water, chicken, beans, carrots, onion, vermouth, bouillon, garlic, thyme, fennel and if desired, lavender. Cover and cook on low 6-8 hours or until heated through.
3. Divide among bowls; sprinkle with bacon.
Note: Look for dried lavender flowers in spice shops; be sure it’s culinary lavender and not intended for use only in crafts and potpourri. If using lavender from the garden, make sure it hasn’t been treated with chemicals.