Chicken and sausage
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3 | mediums | Carrots; cut in 1/2 inch pieces |
1 | medium | Onion; chopped |
½ | cup | Water |
1 | can | (6 oz.) tomato paste |
½ | cup | Dry red wine |
1 | teaspoon | Garlic powder |
½ | teaspoon | Dried thyme; crushed |
⅛ | teaspoon | Ground cloves |
2 | Bay leaves | |
2 | cans | (15 oz.) navy beans; drained |
4 | Boneless skinless chicken breast halves, frozen individually | |
½ | pounds | Fully cooked polish sausage; sliced 1/4 inch thick |
Directions
Use frozen chicken pieces so chicken cooks tender but not over done. In small saucepan, bring carrots, onions, and water to a boil. Simmer covered 5 minutes. Transfer to 3¼ to 4 quart crock pot. Stir in tomato paste, wine, and seasonings; add beans. Place frozen chicken on top of bean mixture. Place sausage on top of chicken. Cover. Cook on low heat setting for 9-10 hours or high heat for 5 ½ to 6 hours. Do not cook for less time. This long cooking time is necessary when starting with frozen chicken. Before serving, remove bay leaves and skim off fat. 4 servings.
Posted to recipelu-digest Volume 01 Number 293 by James and Susan Kirkland <kirkland@...> on Nov 23, 1997
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