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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From BHG. Ingredients:
6 boneless skinless chicken thighs (about 1 1/4 lb.) |
1 tablespoon olive oil |
1 1/2 cups thinly sliced carrots |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 (15 ounce) can butter beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (8 ounce) can tomato sauce |
1/4 cup dry red wine |
1 teaspoon dried thyme, crushed |
1/4 teaspoon ground allspice |
8 ounces smoked turkey sausage, cut into 1/2-inch slices |
chopped seeded tomato |
snipped fresh parsley |
Directions:
1. In a large skillet, brown the chicken thighs in hot oil over med-low heat for about 10 minutes, turning occasionally.
2. Remove chicken from skillet; reserve drippings in skillet.
3. Add carrots, onion, and garlic to skillet; cover and cook about 10 minutes or just until the carrots are tender, stirring occasionally.
4. Stir in drained beans, tomato sauce, wine, thyme, and allspice; stir in sausage.
5. Transfer to an ungreased 2 quart casserole dish.
6. Place chicken on top.
7. Bake, uncovered, at 350° for 25-30 minutes or until chicken is no longer pink.
8. If desired, sprinkle tomatoes and parsley over the top.
9. Bake about 5 more minutes or just until the tomatoes are heated through.
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