Quick Cassoulet
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INGREDIENTS 4 slices bacon, coarsely chopped
2-pound broiler-fryer, cut up
6 Italian sweet sausages
1-1/2 cups chopped onion
1 garlic clove, finely chopped
1/2 cup chopped parsley
2 (8-ounce) cans tomato sauce
1 cup dry white wine
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 bay leaf
3 (20-ounce) size cans white kidney beans, drainedPreheat oven to 375 degrees.
In a 5-quart, flameproof casserole or Dutch oven, cook bacon until crisp. Remove with slotted spoon; drain on paper towels.
In hot bacon drippings, brown chicken and sausages, turning to brown evenly. Remove to baking pan as they brown. Bake, uncovered, about 10 minutes.
Meanwhile, to remaining drippings in casserole, add onion, garlic, and parsley; cook over medium heat until onion is golden, about 5 minutes.
Add tomato sauce, wine, salt, pepper, and bay leaf; bring to boiling. Reduce heat; add beans; mix well.
Remove chicken and sausages from oven and add to casserole. Sprinkle with bacon.
Bake, uncovered, 30 minutes, or until chicken is tender.
Makes 6 to 8 servings