CHICKEN CASSOULET
Instructions:
- 1 1/2 c. dry navy beans
- 1 whole med. sized chicken breast,cut into bite-sized pieces
- Vegetable cooking spray
- 4 oz. turkey Polish kielbasa, sliced
- 2 cloves garlic, minced
- 1 lg. onion, chopped
- 1 lg. celery stalk, sliced
- 3 lg. carrots, sliced
- 1/4 c. parsley, chopped
- 1/4 c. dry white wine
- 1 (8 oz.) can tomato sauce
- 1 tsp. dried thyme
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. seasoning salt (optional)
- 4 c. water
- Rinse and sort beans. Cover with 6 cups water and boil 3 minutes.
- Remove from heat. Cover and let stand 1 hour. Drain and rinse spray.
- Dutch oven with vegetable cooking spray; add chicken, sausage, garlic, onion and celery.
- Saute until lightly brown.
- Add beans, carrots, remaining ingredients and 4 cups water. Simmer about 1 hour, stirring occasionally. Check seasonings.
- I sometimes add chicken bouillon.
- Makes 10 cups.
- Very low calories. About 3 g fat and 35 mg cholesterol. 260 calories.