Ingredients
-
1
-
4
-
1/2
-
3
-
1
-
1
-
1/2
-
1
-
1
-
1/4
-
-
-
-
-
Directions
Quick Cassoulet, 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!, Even tho I had to change it a bit, it turned out just wonderful, This is good, and it’s easy to do. I really just followed the recipe loosely, using what I had on hand; but I’m happy with it. I served this with cornbread, which may not be French – but it was delicious together.
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Steps
|
1
Done
|
In a Large, Lidded Stovetop Casserole, Heat the Oil Over Medium-High Heat. |
|
2
Done
|
Brown the Chicken, and Remove. |
|
3
Done
|
Brown the Sausage. |
|
4
Done
|
Add the Chicken, Carrots, Onion and Garlic and Saute For 2 Additional Minutes. |
|
5
Done
|
Drain Off the Fat. |
|
6
Done
|
Stir in the Wine, Bay Leaf, Thyme and Pepper. |
|
7
Done
|
Cover and Simmer Over Low Heat For 15-20 Minutes, or Until the Chicken Is No Longer Pink. |
|
8
Done
|
Stir in the Beans and Heat Through. |
|
9
Done
|
Sprinkle Parsley on Top. |
|
10
Done
|
Note: Instead of Dry Red Wine, You Can Substitute 1/2 Cup of Chicken Broth and 1 Tbsp of Red Wine Vinegar. |
