Chicken Cassoulet With Acorn Squash

  1. Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and saute for 5 minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside.
  2. Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until the vegetables are tender. Partially mash the beans with a potato masher, and add beans and tomato mixture to pan. Cook over medium-low heat 30 minutes or until thick. Remove from heat.
  3. Preheat oven to 325u0b0.
  4. Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan; crumble bacon, and set aside. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until browned. Remove chicken from skillet; cut into 1-inch pieces. Add 1 cup onion and sausage to skillet; saute 5 minutes or until lightly browned. Add the chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to combine.
  5. Cover and bake at 325u0b0 for 1 hour. Uncover and bake an additional 30 minutes.

margarine, onion, garlic, marsala, parsley, thyme, black pepper, salt, basil, tomatoes, water, acorn squash, carrot, cans great northern beans, chicken, bacon, turkey sausage

Taken from www.myrecipes.com/recipe/chicken-cassoulet-with-acorn-squash (may not work)

Another recipe

Switch theme