One-skillet: quick cassoulet
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| 4 | Chicken breasts | |
| ½ | pounds | Italian sausage - hot |
| 3 | mediums | Carrots, sliced |
| 1 | medium | Onion, sliced |
| 1 | Garlic clove, minced | |
| ½ | cup | Dry red wine |
| 1 | Bay leaf | |
| 1 | teaspoon | Thyme - dried |
| ¼ | teaspoon | Pepper |
| 14 | ounces | Beans with pork in tomato |
| Parsley, chopped | ||
Directions
Preparation time = 30 minutes
Chicken breasts should be skinned and de-boned. Red wine may be replaced by ½ cup chicken broth with 1 TB red wine vinegar. Beans are available under Hienz brand as well as many others - use your regular selection. 1. In a large frying pan, heat the oil over medium-high heat. Brown the chicken and sausage. Add carrots, onion and garlic; saut‚ for 2 minutes. 2. Drain off the fat. Stir in the wine, bay leaf, thyme and pepper. Cover and simmer over low heat for about 15 minutes or until chicken is no longer pink. Stir in the beans and heat through. Sprinkle parsley on top.