Cassoulet Style Chicken and Sausage (September 14, 2008)

3 medium carrots cut into 1/2 in pieces (1 1/2 cup – we used baby carrots)
1 medium onion chopped (1/2 cup)
1 6-oz can tomato paste
1/2 cup dry red wine or water (we used water)
1/3 cup water
1 t garlic powder
1/2 t dried thyme
1/4 t salt
1/8 t ground cloves
2 bay leaves
2 15-oz cans navy beans, rinsed and drained
1 lb boneless, skinless chicken breasts
8 oz fully cooked Polish Sausage cut into 1/4 in sliced.

1. In a 3 1/2 to 4 quart slow cooker combine carrots, onions, tomato paste, wind and the 1/3 cup water, garlic powder, thyme, salt, cloves, and bay leaves. Add beans. Place chicken on bean mixture. Place sausage on chicken.
2. Cover; cook on low-heat 5 to 7 hours or on  high-heat for 2 1/2 to 3 1/2 hours. Before serving discard bay leaves and skim off fat.

We served this over couscous.

David: I thought it was pretty good. But the spices were off a little bit. I am not sure if the thyme was off a little bit. I would have it again, but I would want to mess with the spices a bit. B
Carla: I like it. I agree with David in that the spices were a bit off, but not enough to make it terrible or uneatable. B

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