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
 * ½ lb hot Italian sausage, cut in ½ inch slices
 * 3 medium carrots, sliced thinly
 * 1 medium onion, sliced thinly
 * 1 clove garlic, minced
 * ½ cup dry red wine
 * 1 bay leaf
 * 1 teaspoon dried thyme
 * ¼ teaspoon pepper
 * 1 (14 ounces) can pork and beans in tomato sauce
 * chopped parsley

Directions

 * 1) In a large, lidded stovetop casserole, heat the oil over medium-high heat.
 * 2) Brown the chicken, and remove.
 * 3) Brown the sausage.
 * 4) Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
 * 5) Drain off the fat.
 * 6) Stir in the wine, bay leaf, thyme and pepper.
 * 7) Cover and simmer over low heat for 15 – 20 minutes, or until the chicken is no longer pink.
 * 8) Stir in the beans and heat through.
 * 9) Sprinkle parsley on top.