Cassoulet Of Lentils With Chicken Sausage And Pork Food

CASSOULET OF LENTILS WITH CHICKEN, SAUSAGE AND PORK

Steps:

• Saute carrot, onion and celery with olive oil over medium heat until onion is translucent, in large heavy bottomed pan.
• Add lentils, bay leaf and thyme and saute approximately 1 more minute.
• Add chicken stock.
• Bring to a boil and cook for 15 minutes on medium heat until lentils are al dente. Stir occasionally. Remove from heat and set aside.
• Cut the chicken and pork meat into 1 inch cubes.
• Slice the sausage into 1/2 inch thick slices.
• Season the chicken and pork with the salt and white pepper. Sear in pan until rare.
• Remove chicken and pork from pan and sear sausages.
• Saute mushrooms separately with butter.
• Return lentils to heat.
• Add all ingredients to lentils and cook until meast reach desired degree of doneness. 4-8 minutes.
• Add chopped chives for garnish.

PORK AND LENTIL CASSOULET

Steps:

• Trim fat from pork and cut meat into 3/4-inch cubes.
• In a large nonstick skillet brown pork, onion, and garlic in hot oil.
• Transfer mixture to a 3-1/2- to 4-quart electric crockery cooker, add water, undrained tomatoes, carrots or parsnips, celery, lentils, rosemary, bouillon granules, salt, and pepper.
• Cover and cook on high-heat setting for 4-1/2 to 5-1/2 hours (12 hours if using the low-heat setting).
• Garnish with a fresh rosemary sprig, if desired.
• Make-Ahead Tip: Slice vegetables the night before; add seasonings. Cover and chill until ready to assemble in crockery cooker.