Prep 10 mins
Cook 30 mins
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!)
- 1 tablespoon vegetable oil
- 4 boneless skinless 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 ounce) can pork and beans in tomato sauce
- chopped parsley
- 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.
Gerry...this turned out great. I made it a day ahead of time then put it in the oven to re-heat. I made fresh bread crumbs seasoned with parsley and garlic and put that on top till heated through and golden. and YES, I doubled the wine! Thanks
I tried this without the spicy Italian sausage because of my wifes aversion to anything hot, I think that spicy flavor removed caused the meal to become entirely too acidic because of the red wine. I am not going to give it a star review because I didn't make it as presented, but wanted to warn others who were thinking of using mild Italian sausage instead of spicy.
I had to Frenchify this a bit, as we don't have baked beans. I used a can of white beans cooked in goose grease and a bit of tomato sauce. I also had to use different, and less spicy sausage, but that was no problem, and, I had two leftover duck thighs confit, so I used that meat in there too. It was quick and easy and very good. The real thing is better, but the real thing is also a pain in the neck to do. This could support changes to the ingreadients very easily. Good recipe!