A wonderfully rich French style casserole that celebrates Ohio's outstanding lake country wine region. Serves 8-10

Ohio Wine Country Cassoulet

Ingredients to have on hand

• 4 cups cold tap water
• 1⁄2 lb. lean salt pork
• bouquet garni (enclosed)
• freshly ground black pepper, to taste
• 3 chicken breast quarters
• spice blend packet (enclosed)
• 1⁄4 cup safflower/sunflower oil
• 1 tsp. fresh garlic, minced
• 1 cup Ohio Reisling Wine
• 1⁄2 lb. spicy smoked sausage
• 1 tsp. fresh garlic, minced
• 1 large onion, diced (8oz.)
• 1 large carrot, diced (4 oz.)
• 2 stalks celery, diced w/leaves
• 1 can (16 oz.) whole peeled tomatoes, drained &?crushed
• 1 cup seasoned bread crumbs
• 2 T. unsalted butter

Directions

1. Sort through and thoroughly wash beans.  Soak beans four hours or overnight in water to cover by 2 inches. Drain beans and rinse well.
2. Place beans in a large cooking pot (4-6 qt.) along with cold water, the salt pork, the bouquet garni and the black pepper. Cover and bring to a boil. Immediately turn heat down to medium low and cook for 1 hour.
3. As beans are brought to a boil, place the chicken on a cutting surface. Remove skin from breast area. Sprinkle with 1 tsp. of the spice blend. Work into chicken with fingers.
4. Place the 1⁄4 cup oil into a large frying pan over medium heat. Add garlic and chicken and sauté covered for 15 minutes. Halfway through this step, turn chicken over and add the wine. Simmer, covered. Upon completion, place the chicken and contents of pan into the pot of beans.
5. Fifteen minutes before beans are through cooking, place a large skillet on medium heat. Slice the sausage in half lengthwise. Then slice the sausage into thin half moon shapes and saute in the heated pan for 5 minutes. Remove sausage into a large bowl. Immediately place the garlic, onions, carrots and celery into the frying pan and sprinkle with remaining spices. Saute until onions are translucent. Add tomatoes and simmer, covered, for 3 minutes. Remove skillet from heat.
6. Preheat oven to 325°. Remove pot of beans from heat. Remove chicken and salt pork onto a plate to cool slightly. Place a colander into a large bowl. Drain beans into colander, saving all the liquid. Discard the bouquet garni.
7. Place chicken and salt pork on a cutting surface. Remove all skin and bones. Dice salt pork meat into very small pieces. Coarsely chop the chicken. Place both meats into the large bowl with sausage and blend gently. Place beans into pan with sauteed vegetables and combine.
8. In a large buttered 6-8 qt. casserole dish, place four alternating layers of beans and meats starting and ending with the beans. Stir the remaining bean liquid and pour into casserole to within 1” of the top. Sprinkle with bread crumbs, dotting with small pats of the butter. Cover and bake for 11⁄2 hours. Remove from oven and refrigerate overnight.

The next day, reheat casserole in oven for 30 minutes. Serve our delicious Cassoulet with crusty whole grain French bread, a fresh garden salad and a good selection of Ohio’s finest wines.

Serves 8-10. Enjoy!