One-Skillet: Quick Cassoulet
Enjoy this succulent dish today that's made with chicken breasts, sausage and red wine.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | each |
chicken breasts
skinless, boneless |
|
| ½ | pound |
sausage
hot italian |
|
| 3 | each |
carrots
sliced |
|
| 1 | each |
onions
sliced |
|
| 1 | each |
garlic
clove, minced |
|
| ½ | cup |
red wine
dry OR 1/2 cup chicken broth with 1 tb red wine vinegar |
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | teaspoon |
thyme
dried |
*
|
| ¼ | teaspoon |
black pepper
|
|
| 14 | ounces |
beans
with pork in tomato |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 4 | each |
chicken breasts
skinless, boneless |
|
| 226.8 | g |
sausage
hot italian |
|
| 3 | each |
carrots
sliced |
|
| 1 | each |
onions
sliced |
|
| 1 | each |
garlic
clove, minced |
|
| 118 | ml |
red wine
dry OR 1/2 cup chicken broth with 1 tb red wine vinegar |
*
|
| 1 | each |
bay leaves
|
*
|
| 5 | ml |
thyme
dried |
*
|
| 1.3 | ml |
black pepper
|
|
| 404.6 | ml/g |
beans
with pork in tomato |
|
| 1 | x |
parsley leaves
fresh, chopped |
*
|
Directions
In a large frying pan, heat the oil over medium-high heat. Brown the chicken and sausage. Add carrots, onion and garlic; sauté for 2 minutes. Drain off the fat. Stir in the wine, bay leaf, thyme and pepper. Cover and simmer over low heat for about 15 minutes or until chicken is no longer pink. Stir in the beans and heat through. Sprinkle parsley on top.
