Quick Cassoulet I

== Description ==
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!)
== Ingredients ==
* 1 tablespoon vegetable oil
* 4 skinless boneless chicken breast halves
* ½ lb hot Italian sausage, cut in ½ inch slices
* 3 medium carrots, sliced thinly
* 1 medium onion, sliced thinly
* 1 clove garlic, minced
* ½ cup dry red wine Instead of dry red wine, you can substitute ½ cup of chicken broth and 1 tbsp of red wine vinegar.
* 1 bay leaf
* 1 teaspoon dried thyme
* ¼ teaspoon pepper
* 1 (14 ounces) can pork and beans in tomato sauce
* chopped parsley
== Directions ==
# In a large, lidded stovetop casserole, heat the oil over medium-high heat.
# Brown the chicken, and remove.
# Brown the sausage.
# Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
# Drain off the fat.
# Stir in the wine, bay leaf, thyme and pepper.
# Cover and simmer over low heat for 15 – 20 minutes, or until the chicken is no longer pink.
# Stir in the beans and heat through.
# Sprinkle parsley on top.
== Note ==
Category:Chicken breast Recipes
Category:Chicken stock and broth Recipes
Category:French Meat Dishes
Category:Pork sausage Recipes
Category:Red wine Recipes
Category:Red wine vinegar Recipes
Category:Onion Recipes
Category:Carrot Recipes
Category:Baked bean Recipes