Gerry's Quick Cassoulet
"My Father in Canada gave me this recipe. It's delicious and can easilly be doubled. NEVER stint on the wine! Kate in Katoomba"
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 4 boneless skinless chicken breast halves
- 1⁄2 lb hot Italian sausage, cut in 1 cm slices
- 3 medium carrots, coin sliced
- 1 medium onion, sliced
- 1 clove minced garlic
- 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
directions
- In a large frying pan, heat the oil to a medioum high heat.
- Brown the chicken and the sausages.
- Add the carrots, onion and garlic.
- Saute for 2 minutes.
- Drain off the fat.
- Stir in the wine, bayleaf, thyme and pepper.
- Cover and simmer over a low heat for about 15 minutes, or until the chicken is no longer pink.
- Stir in the beans and heat through.
- Sprinkle parsley on the top.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Kate in Katoomba
Australia
I live in Australia, in the Blue Mountains (a national park the size of Belgium) and I really enjoy all things to do with food (especially the eating part). I used to work in theatre and casting in the UK, but now work in an antique/discerning junk shop in Australia. I enjoy collecting out of print and old church cook books and have way too many. I can't stand bad traffic, people who sniff, or white plastic garden furniture! If I had a month off I would most likely be asleep a lot of the time or eating dark chocolate, but If I had absolutely no responsibilities, you could find me at the Musee D'Orsay in Paris looking at the pictures.
