Chicken and Bratwurst Cassoulet (Dutch Oven or Slow Cooker)

Ingredients
1 1/2	lbs	bratwurst
6		boneless chicken thighs
1		can beer - Belgian Ale - Flying Fish ESB
2	cups	rice
2		large onions
2	cups	sliced potatoes or 1 large can white beans
2	packages	Frozen Italian veggies (optional)
1/2	cup	celery
1/2	cup	chopped celery

1/2	cup	carrot (diced)]
1	tsp	better than bouillon
1 1/2	cups	V-8 Juice
1	Tbs	Tomato Paste
1	cup	water
		dried oregano
		paprika (or mild chili powder)
	pinch	of cayenne
		pepper
		check salt

Procedure
1	Put 2 cups of rice in the Dutch oven
2	Layer onions on top of rice
3	Layer vegetables on top of onions
4	next layer = potatoes
5	next layer = chicken thighs
6	next layer = bratwurst
7	Mix the spices, tomato paste and bouillon with the water, beer and v8 and pour over everything
8	Slow cooker - low heat - 8 hours or Dutch Oven about 1 � hours.

Servings: 8

Nutrition Facts

Serving size: 1/8 of a recipe (1.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories	51.35
Calories From Fat (2%)	0.93
% Daily Value
Total Fat 0.11g	<1%
Saturated Fat 0.03g	<1%
Cholesterol 0mg	0%
Sodium 0.4mg	<1%
Potassium 13.83mg	<1%
Total Carbohydrates 11.13g	4%
Fiber 0.16g	<1%
Sugar 0.02g
Protein 1.06g	2%

Tips

I added 2 bags of frozen Italian mixed vegetables and it was a good spring trip meal that fed about 10. More chicken would have been good. Many components were frozen when I placed all of the ingredients in the Dutch oven in the morning. After returning from fishing in the afternoon, coals were put on and under the oven and cooking lasted about 1 � to 2 hours.

Source

Author: KDFrederick

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