Ingredients
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1 tablespoon vegetable oil
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3 medium carrots, sliced thinly
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1 medium onion, sliced thinly
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1 clove garlic, minced
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1/2 cup dry red wine
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1 bay leaf
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1 teaspoon dried thyme
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1/4 teaspoon pepper
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1 (14 ounce) can pork and beans in tomato sauce
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chopped parsley
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4 boneless skinless chicken breast halves
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1/2 lb hot Italian sausage, cut in 1/2 inch slices
Instructions
- 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.