A wonderfully rich French style casserole that celebrates America's original wine-producing region. Serves 8-10.

Prep time: 30 minutes

Cook time: 3. 5 hours

Virginia Wine Country Cassoulet

Ingredients to have on hand

4 cups cold tap water

½ lb. lean salt port

Freshly ground black pepper, to taste

3 chicken breast quarters

Spice blend packet (enclosed) and salt to taste

¼ cup safflower/sunflower oil

1 tsp. fresh garlic, minced

1 c. Virginia Chardonnay wine

½ lb. spicy smoked sausage

1 tsp. fresh garlic, minced

1 large onion, diced (8 oz.)

1 large carrot, diced (4 oz.)

2 stalks celery, diced w/leaves

1 16 oz. can whole peeled tomatoes, drained & crushed

1 tsp. salt or to your taste

1 cup seasoned bread crumbs

2 tsl. 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, 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 and salt to taste.  Work into chicken with fingers.

4)     Place the ¼ 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 sauté in the heated skillet for 5 minutes.  Remove sausage into a small bowl.  Immediately place the garlic, onions, carrots, and celery into the frying pan and sprinkle with remaining spices.  Sauté until onions are translucent.  Add tomatoes, salt 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 from pot of beans onto a clean cutting board to cool slightly.  Remove skin and bones from meats.  Dice the meats and combine with sausage in the small bowl.

7)     Place a colander into a large bowl.  Drain beans into the colander, saving all the liquid.  Place beans into the skillet holding the sautéed vegetables and combine.

8)     In a large buttered casserole dish, place four alternating layers of beans/veggies and meats, starting and ending with the beans and veggies.  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 1 ½ hours.  Remove from oven and refrigerate overnight.

The next day, re-heat and serve our delicious Virginia Cassoulet with crusty whole grain French bread, a fresh garden salad and a good selection of Virginia’s finest wine.

Serves 8-10.  Freezes beautifully.  Enjoy!

Contents:  Traditional & heirloom beans, and spices.