Quick Cassoulet

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Prep:

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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Ingredients [?]

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  • add   1/2 cup dry red wine
  • add   1 teaspoon dried thyme
  • add   4 skinless boneless chicken breast halves
  • add   1 tablespoon vegetable oil
  • add   1 clove garlic
  • add   3 medium carrots
  • add   1/2 lb hot Italian sausage
  • add   1/4 teaspoon pepper
  • add   1 medium onion
  • add   chopped parsley
  • add   1 bay leaf
  • add   1 (14 ounce) can pork and beans in tomato sauce

Instructions

  1. In a large, lidded stovetop casserole, heat the oil over medium-high heat.
  2. Brown the chicken, and remove.
  3. Brown the sausage.
  4. Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
  5. Drain off the fat.
  6. Stir in the wine, bay leaf, thyme and pepper.
  7. Cover and simmer over low heat for 15-20 minutes, or until the chicken is no longer pink.
  8. Stir in the beans and heat through.
  9. Sprinkle parsley on top.
  10. NOTE: Instead of dry red wine, you can substitute 1/2 cup of chicken broth and 1 tbsp of red wine vinegar.