Title: One-Skillet: Quick Cassoulet
Categories: Poultry Main
Yield: 4 Servings
| 1 | tb | Vegetable oil |
| 4 | | Chicken breasts |
| 1/2 | lb | Italian sausage - hot |
| 3 | md | Carrots, sliced |
| 1 | md | Onion, sliced |
| 1 | | Garlic clove, minced |
| 1/2 | c | Dry red wine |
| 1 | | Bay leaf |
| 1 | ts | Thyme - dried |
| 1/4 | ts | Pepper |
| 14 | oz | Beans with pork in tomato |
| | | Parsley, chopped |
Preparation time = 30 minutes Chicken breasts should be skinned and
de-boned. Red wine may be replaced by 1/2 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.