Ingredients:
1 tablespoon vegetable oil
4 boneless skinless chicken breast halves
1/2 lb hot Italian sausage, cut in 1/2 inch slices
3 medium carrots, sliced thinly
1 medium onions, sliced thinly
1 clove garlic, minced
1/2 cup dry red wine
1 bay leaves
1 teaspoon dried thyme
1/4 teaspoon pepper
1 (14 ounce) cans pork and beans in tomato sauce
chopped parsley
Directions:
In a large, lidded stovetop casserole, heat the oil over medium-high heat.
Brown the chicken, and remove.
Brown the sausage.
Add the chicken, carrots, onion and garlic and saute for 2 additional minutes.
Drain off the fat.
Stir in the wine, bay leaf, thyme and pepper.
Cover and simmer over low heat for 15-20 minutes, or until the chicken is no longer pink.
Stir in the beans and heat through.
Sprinkle parsley on top.
NOTE: Instead of dry red wine, you can substitute 1/2 cup of chicken broth and 1 tbsp of red wine vinegar.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.