Country Cassoulet

3 cups water

3/4 pound dry navy beans

1 bay leaf

1 teaspoon salt

1/4 teaspoon pepper

1 can chicken broth -- (14-1/2 ounces)

1/4 pound bacon -- diced

4 chicken legs or thighs

2 carrots -- quartered

2 medium onions -- quartered

1/4 cup coarsely chopped celery with leaves

1 can tomatoes -- chopped, liquid

-- reserved (8 ounces) 2 garlic cloves -- crushed

1/2 teaspoon dried marjoram leaves

1/2 teaspoon ground sage

1 teaspoon whole cloves

1/2 pound smoked sausage -- cut into 2-inch

-- pieces Chopped fresh parsley

In a large skillet, combine water, beans, bay leaf, salt and pepper. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak for I hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry bacon until crisp. Remove bacon and reserve 2 tablespoons of the drippings. Brown chicken; set aside. In a 3-qt. casserole, mix beans and cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350 for 1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are tender. Discard bay leaf. Garnish with chopped

Busted by Sara Horton, 5/27/98