ONE-SKILLET: QUICK CASSOULET

1 tbsp vegetable oil
4 skinless, boneless chicken breasts
1/2 lb hot Italian sausage
3 medium-size carrots, sliced
1 medium-size onion, sliced
1 garlic clove, minced
1/2 cup dry red wine (or 1/2 cup chicken broth)
1 bay leaf
1 tsp dried thyme
1/4 tsp pepper
1 (14 oz) can beans with pork in tomato
chopped fresh parsley (for garnish)

In a large frying pan, heat the oil over medium-high heat. Brown the chicken and sausage.

Add carrots, onion, and garlic; saute 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.

Servings: 4
Adapted from unknown source