Low-Fat Chicken Cassoulet

• 1 tablespoon olive oil
• 1 lb boneless skinless chicken breast
• 2 large yellow onions, chopped
• 2 ounces hot Italian turkey sausage links
• 3 medium carrots, cut into chunks
• 2 celery ribs, chopped
• 2 cloves garlic, minced
• 8 sun-dried tomatoes, cut into strips
• 1 (15 1/2 ounce) can great northern beans, rinsed and drained
• 1 1/2 cups low sodium chicken broth, defatted
• 1 cup dry white wine
• 1 teaspoon dried thyme
• 1 bay leaf

1. Preheat the oven to 350 degrees.
2. Heat the olive oil in a large dutch oven over medium heat; add the chicken, onions, and sausage, and cook until the chicken and sausage are brown on both sides.
3. Break up the sausage into small pieces.
4. Add the remaining ingredients; bring to a boil.
5. Bake, covered, for 1 hour.
6. Remove bay leaf before serving.

olive oil, chicken breast, yellow onions, carrots, celery, garlic, tomatoes, great northern beans, chicken broth, white wine, thyme, bay leaf

Taken from www.food.com/recipe/low-fat-chicken-cassoulet-71569 (may not work)