Chicken and sausage

Yield: 1 Servings

Measure 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 \N Bay leaves
2 cans (15 oz.) navy beans; drained
4 \N Boneless skinless chicken breast halves, frozen individually
½ pounds Fully cooked polish sausage; sliced 1/4 inch thick

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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