Quick Cassoulet I

Description

Quick Cassoulet

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.