RCI-SP.004.0255.001
Quick Cassoulet I
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 ...
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1 tablespoon
- 4 unit
- hot Italian sausage½ lbcut in ½ inch slices
- carrots3 mediumsliced thinly
- onion1 mediumsliced thinly
- garlic1 cloveminced
- dry red wine <ref>Instead of dry red wine½ cupyou can substitute ½ cup of chicken broth and 1 tbsp of red wine vinegar.</ref>
- 1 unit
- 1 teaspoon
- ¼ teaspoon
- (14 ounces) can pork and beans in tomato sauce1 unit
- 1 unit
Method
1
Heat vegetable oil in a large skillet or dutch oven over medium-high heat until shimmering.
2
Place chicken breast halves in the hot oil and sear for 3-4 minutes per side until golden brown. Remove and set aside.
3
Add hot Italian sausage slices to the same skillet and cook for 2-3 minutes, stirring occasionally, until lightly browned. Remove and set aside with the chicken.
4
Stir in the thinly sliced carrots, onion, and minced garlic, cooking for 3-4 minutes until softened and fragrant.
5
Pour in the dry red wine, scraping up any browned bits from the bottom of the skillet. Add bay leaf, dried thyme, and pepper.
6
Return the chicken and sausage to the skillet, nestling them among the vegetables. Pour the can of pork and beans in tomato sauce over everything.
1 minutes
7
Bring to a simmer, then reduce heat to medium-low and cook uncovered for 25-30 minutes until the chicken is cooked through and the liquid has reduced slightly.
28 minutes
8
Remove bay leaf and taste, adjusting seasoning if needed. Divide among four serving bowls and garnish with chopped parsley.