Recipe: Chicken, Sausage, and Bean Ragout

CHICKEN, SAUSAGE, AND BEAN RAGOUT

6 Italian sausage, sliced
2 cloves garlic, minced
4 whole chicken breasts, 1/2-inch strips
1 pound fresh mushrooms, sliced
3 onions, coarsely chopped
2 teaspoons herbs (dill, tarragon, savory)
1 teaspoon salt
1/2 cup dry white wine
2 tablespoons lemon juice
1 teaspoon lemon rind
2 teaspoons Worcestershire sauce
1 can plum tomatoes
2 teaspoons sugar
1 can white kidney beans
ground black pepper and chopped fresh parsley (to taste)

Cook sausage in a skillet for 10 minutes. Remove from pan and place in a casserole dish.

Add garlic and chicken to skillet; cook until opaque. Add to sausage in casserole.

Add mushrooms and onions to dripping in skillet, sprinkle with herbs and cook until limp. Add to casserole.

Stir wine into skillet and add lemon juice, rind, and Worcestershire sauce; cook 1 minute.

Add tomatoes to skillet and bring to boil. Cook 25 minutes or until thickened and most liquid is evaporated.

Mash half of the beans and add with the remaining beans to the skillet; cook 10 minutes. Add mixture to casserole. Mix all ingredients in casserole together well in.

Cover and bake 30 minutes at 350 degrees F. Season with pepper and garnish with parsley and serve.

TO MAKE AHEAD:
May freeze before baking for 2 weeks, then bake at 375 degrees F 40 minutes.

Servings: 8
Source: Vancouver BC Newspaper