|Ingredients||Poultry, Vegetables, Beans, Meat|
|Menu Part||Side Dish|
Tasty sausage and chicken combine with white beans, wine, herbs and more to create this French classic.
3 tbsp. olive oil
1 lb. kielbasa or garlic sausage, sliced
4 chicken thighs
2 onions, chopped
2 garlic cloves, minced
1 tsp. dried herbes de Provence
Salt and pepper, to taste
2 cups chopped, canned tomatoes
1⁄2 cup white wine
6 cups cooked white beans (cannellini or navy)
2 cups fresh bread crumbs
1⁄4 cup chopped fresh parsley
1. Heat 1 tbsp. olive oil in a large, deep saucepot. Add kielbasa and chicken thighs; brown on all sides. Stir in onions and 1 garlic clove; sauté 5 min. more.
2. Stir in dried herbes, salt and pepper, tomatoes, and wine; bring to a boil. Reduce heat; cover and simmer 15 min.
3. Add beans; cook 5 min. longer to heat through and thoroughly cook chicken.
4. For service, portion into individual casserole dishes. In skillet, mix bread crumbs with remaining garlic clove and 2 tbsp. oil; saute until golden. Stir in parsley; sprinkle on top of casseroles and brown lightly under the salamander.