Chicken and Sausage

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Title: Chicken and Sausage
Yield: 1 Servings
Categories: Crockpot, Poultry


3 md Carrots; cut in 1/2 inch
1 md Onion; chopped
1/2 c Water
1 cn (6 oz.) tomato paste
1/2 c Dry red wine
1 ts Garlic powder
1/2 ts Dried thyme; crushed
1/8 ts Ground cloves
2 Bay leaves
2 cn (15 oz.) navy beans; drained
4 Boneless skinless chicken
-breast halves, frozen
1/2 lb Fully cooked polish sausage;
-sliced 1/4 inch thick

Use frozen chicken pieces so chicken cooks tender but not over done. In
small saucepan, bring carrots, onions, and water to a boil. Simmer covered
5 minutes. Transfer to 3 1/4 to 4 quart crock pot. Stir in tomato paste,
wine, and seasonings; add beans. Place frozen chicken on top of bean
mixture. Place sausage on top of chicken. Cover. Cook on low heat setting
for 9-10 hours or high heat for 5 1/2 to 6 hours. Do not cook for less
time. This long cooking time is necessary when starting with frozen
chicken. Before serving, remove bay leaves and skim off fat. 4 servings.
Posted to recipelu-digest Volume 01 Number 293 by James and Susan Kirkland
on Nov 23, 1997