Name: Quick Cassoulet
Ingredients: 1 tbsp vegetable oil (15 mL); 4 boneless, skinless, chicken breast halves; 1/2 lb hot Italian sausage, cut in 1/2-inch/2cm. slices (250 g); 3 medium carrots, sliced; 1 medium onion, sliced; 1 clove garlic, minced; 1/2 cup dry red wine* (125 mL); 1 bay leaf; 1 tsp dried thyme leaves (5 mL); 1/4 tsp pepper (1 mL); 1 can Beans with Pork in Tomato Sauce (14 oz./398 mL); pinch chopped parsley

Quick Cassoulet

Author: Ontario Bean Growers
Yield: 4 servings 1x

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Ingredients

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1 tbsp vegetable oil (15 mL)
4 boneless, skinless, chicken breast halves
1/2 lb hot Italian sausage, cut in 1/2-inch/2cm. slices (250 g)
3 medium carrots, sliced
1 medium onion, sliced
1 clove garlic, minced
1/2 cup dry red wine* (125 mL)
1 bay leaf
1 tsp dried thyme leaves (5 mL)
1/4 tsp pepper (1 mL)
1 can Beans with Pork in Tomato Sauce (14 oz./398 mL)
pinch chopped parsley

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Instructions

In large frying pan, heat oil over medium-high heat. Brown chicken and sausage. Add carrots, onions and garlic; saute 2 minutes. Drain off fat. Stir in wine, bay leaf, thyme and pepper. Cover and simmer over low heat about 15 minutes or until chicken is no longer pink. Stir in beans and heat through. Sprinkle parsley on top.

*Or use, 1/2 cup (125 mL) chicken broth and 1 tbsp (15mL) red wine vinegar.