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Title: Chicken and Sausage Categories: Crockpot, Poultry Yield: 1 Servings 3 md Carrots; cut in 1/2 inch -pieces 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 -individually 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 |