Sunday, January 8, 2017

CHICKEN & SAUSAGE CASSOULET

INGREDIENTS
2-3 large pieces of skinless, boneless chick breast
4 sweet sausages
2 tbls extra-virgin olive oil (twice around the pan)
1 carrots, peeled and diced
1 small onion, peeled and chopped 
2 cloves of garlic, minced
1/2 cup dry white win
1 can (15oz) cannelloni beans (white beans)
6 springs fresh thyme (leaves stripped from stem & chopped)
1 bay leaf
1 can (14oz) diced tomatoes
1 can (14oz) no-fat, low sodium chicken broth



DIRECTIONS

Dice chicken into bite-size pieces. Heat a deep pot or skillet over medium-high heat. Add olive oil and whole sausages and diced chicken to the pot. Brown until done (approx 5 minutes). Remove sausages and chicken; set aside.

Add olive oil. Cook carrot, celery, and onion for 5 minutes, frequently giving the pot a good shake. Add garlic. Douse pan with wine and scrape up all the good bits of gunk. Add beans, thyme, bay leaf, sale and pepper, tomatoes, and broth.

Slice sausages into bite-size pieces and return sausages and chicken to pan to finish cooking. Bring dish to a boil, reduce heat to low, and simmer 10 minutes. Discard bay leaf.


Serve with toasted french bread rounds.
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