Easy Cassoulet

Recipe Ingredients

1 lb	454g / 16oz	Dried white beans - (2 cups)
2		Chicken breasts - split into halves
1 tablespoon	15ml	Canola oil
1		Brown-and-serve sausage links - (8 oz)
1		Onion - peeled, and (medium)
		Finely chopped
1		Garlic clove - peeled, minced
1		Chopped peeled tomatoes - (14 1/2 oz) - drained
2 tablespoons	30ml	Finely-chopped fresh parsley
3/4 cup	177ml	Dry white wine
3/4 cup	177ml	Chicken broth
1/2 teaspoon	2.5ml	Dried thyme
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Prepare beans.

Rub chicken with canola oil. In a 2-quart pressure frypan, brown chicken on both sides.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 6 minutes.

Remove from heat and use Touch Release Method.

Remove chicken and let cool.

Brown sausage according to package directions and let cool.

Remove all but 2 tablespoons drippings from pan (or add enough oil to equal 2 tablespoons). Add onion and garlic. Cook until onion softens. Add tomatoes, parsley, wine, broth, dried thyme and pepper. Simmer 5 minutes.

Cut chicken into bite-size pieces, discarding skin and bones. Slice sausage into 1/4-inch pieces.

Place chicken, sausage and cooked drained beans in a 3-quart casserole. Add tomato mixture and mix lightly. Cover and bake at 325 degrees for 30 minutes.

Garnish with additional chopped parsley before serving.

This recipe yields 6 to 8 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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