Quick Cassoulet

• 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

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.

vegetable oil, chicken, hot italian sausage, carrots, onion, clove garlic, dry red wine, bay leaf, thyme, pepper, pork, parsley

Taken from www.food.com/recipe/quick-cassoulet-50182 (may not work)