Quick Cassoulet I

Description
Vive la France! Real bistro cooking - quick and tasty. This one comes from the CANADIAN BEAN COUNCIL via Vicki Gabereau's CBC radio program. (On occasion, I have been known to double both the wine and the Beans ... heck, I ALWAYS do it!)



Ingredients

 * 1 	 tablespoon  vegetable oil
 * 4 	skinless boneless Chicken breast halves
 * 1/2 	lb hot Italian Sausage, cut in 1/2 inch slices
 * 3 	medium carrots, sliced thinly
 * 1 	medium Onion, sliced thinly
 * 1 	clove garlic, minced
 * 1/2 	cup dry red wine
 * 1 	bay leaf
 * 1 	teaspoon dried thyme
 * 1/4 	teaspoon pepper
 * 1 (14 	ounces) can Pork and Beans in tomato sauce
 * chopped parsley

Directions
In a large, lidded stovetop casserole, heat the oil over medium-high heat. Brown the Chicken, and remove. Brown the Sausage. Add the Chicken, carrots, Onion and garlic and saute for 2 additional minutes. Drain off the fat. Stir in the wine, bay leaf, thyme and pepper. Cover and simmer over low heat for 15-20 minutes, or until the Chicken is no longer pink. Stir in the Beans and heat through. Sprinkle parsley on top.
 * NOTE: Instead of dry red wine, you can substitute 1/2 cup of chicken broth and 1 tbsp of red wine vinegar.