hands on 20 min. total time 6 hr.
R E C I PE S F RO M PAG E S 82 – 87
POWER UP DINNER SLOW COOKER CHICKEN CONFIT
The slow cooker’s mellow heat makes value-cut chicken legs silky and special. Crisped in a pan, the fall-apart-tender meat is the star of a slow cooker cassoulet (below right) or a French-inspired winter salad (p. 90). hands on 10 min. total time 3 hr. 10 min. 4 1
1/2
bone-in, skin-on chicken leg quarters (drumstick and thigh) Tbsp. fresh thyme leaves or 1 tsp. dried thyme, crushed tsp. granulated garlic
1. Pat the chicken pieces dry. In a small bowl mix together thyme, garlic, 1 tsp. salt, and 1/4 tsp. black pepper. Rub mixture all over the chicken pieces.
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2. Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 31/2 hours or low 6 to 7 hours. 3. Serve chicken immediately or cool slightly, then refrigerate until completely cool. Cover and store in the refrigerator up to 4 days. Serves 4. per serving 405 cal, 16 g fat (4 g sat fat), 189 mg chol, 463 mg sodium, 62 g pro
SLOW COOKER SAUSAGE AND CHICKEN CASSOULET
This homey white bean casserole uses herbes de Provence, a French blend that often includes thyme, rosemary, lavender, basil, and savory or marjoram to flavor the stew. If you can’t find it in the spice section of your grocery store, look online or use Italian seasoning.
1. In a 4- to 6-qt. Dutch oven combine beans, 8 cups cold water, and 11/2 tsp. salt. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Remove from heat. Cover and let stand 1 hour; drain. Rinse beans with cold water; drain. Pour beans into a 6- to 7-qt. slow cooker. 2. In a 12-inch skillet heat 1 Tbsp. olive oil over medium-high. Add onions, celery, carrot, and herbes de Provence; cook about 5 minutes or until vegetables are tender, stirring frequently. Add garlic; cook and stir 1 minute. Add wine; simmer 1 minute or until nearly evaporated, stirring to scrape up browned bits on bottom of pan. Pour vegetable mixture over beans in cooker. Add broth and dried tomatoes; stir to combine. Cover and cook on high 4 to 41/2 hours or low 8 to 9 hours. 3. In a clean 12-inch skillet heat an additional 2 Tbsp. olive oil over mediumhigh. Add sausage; cook 3 minutes per side or until browned. If using low-heat setting for slow cooker, turn to high. Stir sausage into beans in cooker; cover and cook 30 minutes. 4. Meanwhile, add bread crumbs to the skillet. Cook over medium 4 minutes or until golden brown and crispy, stirring frequently. Transfer to a small bowl.
PHOTO: KELSEY HANSEN
11/3 cups dry cannellini beans or Great Northern beans (9 oz.) 2 cups chopped onions 1 cup sliced celery 3/4 cup chopped carrot 2 tsp. dried herbes de Provence or Italian seasoning, crushed 6 garlic cloves, sliced 1/2 cup dry white wine or dry vermouth 21/4 cups chicken broth 1/4 cup oil-packed dried tomatoes, chopped 12 oz. fully cooked garlic chicken sausages, thickly sliced on the bias 11/2 cups fresh bread crumbs (from 2 slices hearty sandwich bread) Slow Cooker Chicken Confit (recipe, far left) 1/4 cup finely chopped fresh parsley (optional)
