French Chicken Cassoulet and Peasant Bread


This meal definitely needs a good red wine!

Cassoulet (recipe adapted from

Serves 4


5 ounces smoked sausage (1/3 off a big ring), cut into little rounds and then into fourths

4 slices bacon

2 chicken breasts, diced into small pieces

1 red onion, finely chopped

2 tsp garlic powder

1 tsp bay leaf flakes

1/2 tsp black pepper

1/2 tsp salt

1/4 cup tomato paste

1 cup water

1 can diced tomatoes

2 cans Great Northern Beans


Six hours before dinner (or the night before). Fry bacon until crispy. Set aside for later. Add onion to pan. Cook until soft. Add chicken. Cook until browned. Add sausage, garlic powder, bay leaves, pepper, and salt. Stir in water, tomato paste, and diced tomatoes. Dump entire mix in crock pot. Turn on low.

One hour before dinner, add beans and crumbled bacon to the pot. Stir. Serve when beans are heated through.

Peasant Bread (not my recipe, but I don’t remember where it came from!)


For the Poolish:
1/4 tsp yeast
1/4 cup warm water (not hot! You don’t want to kill the yeast!)
3/8 cup flour
For the Dough:
1 1/4 cups warm water
1/4 tsp yeast
3 cups flour
1 tbsp salt


The night before, mix poolish ingredients until completely combined. Cover and store in the fridge.

Bring poolish to room temperature. Place in bread maker pan. Add dough ingredients in the following order: water, yeast, salt, flour. Cook on french bread setting.