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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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 boneless skinless chicken breast halves |
1/2 lb hot italian sausage, cut in 1/2 inch slices |
3 medium carrots, sliced thinly |
1 medium onion, sliced thinly |
1 clove garlic, minced |
1/2 cup dry red wine |
1 bay leaf |
1 teaspoon dried thyme |
1/4 teaspoon pepper |
1 (14 ounce) can pork and beans in tomato sauce |
chopped parsley |
Directions:
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.
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