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