Recipe: Quick Cassoulet (using pork tenderloin, Kielbasa and chicken thighs)

QUICK CASSOULET

2 tbsp olive oil, divided use
1 pound pork tenderloin, cut into cubes
1/2 pound Kielbasa, cut into coins
3 boneless skinless chicken thighs, cut into pieces
1 (28 oz) can whole tomatoes, drained and chopped
1 clove garlic, chopped
1 cup dry red wine
2 cans (15 oz) each cannellini beans, rinsed and drained
1/4 tsp salt
1/8 tsp ground cayenne pepper

In a pot, heat 1 tablespoons oil. Brown pork on all sides, cooking until pork is done. Remove pork to a plate and reserve. Add Kielbasa to pot and cook until browned. Remove to another plate and reserve. Add remaining oil to pot and cook chicken for 4 minutes.

Break up tomatoes and add to chicken in pot along with garlic, cook 3 minutes. Add wine; simmer 2 minutes or until chicken is done. Add beans, salt, cayenne and Kielbasa to the pot; simmer 5 minutes.

Just before serving, stir pork back in pot and heat through. Serve with French bread and butter.

Makes 6 servings