Quick Cassoulet

Name: Quick Cassoulet
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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

(14)

Recipe by Gerry sans Sanddunes

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!)

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

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.

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