Gerry's Quick Cassoulet

My Father in Canada gave me this recipe. It's delicious and can easilly be doubled. NEVER stint on the wine! Kate in Katoomba

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 4  boneless skinless chicken breast halves
• 1⁄2 lb hot Italian sausage, cut in 1 cm slices
• 3  medium carrots, coin sliced
• 1  medium onion, sliced
• 1  clove  minced garlic
• 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

Directions

1. In a large frying pan, heat the oil to a medioum high heat.
2. Brown the chicken and the sausages.
3. Add the carrots, onion and garlic.
4. Saute for 2 minutes.
5. Drain off the fat.
6. Stir in the wine, bayleaf, thyme and pepper.
7. Cover and simmer over a low heat for about 15 minutes, or until the chicken is no longer pink.
8. Stir in the beans and heat through.
9. Sprinkle parsley on the top.