Post by wilderness on Sept 26, 2018 14:54:58 GMT -5
Chicken, sausage and bean ragout-tasty
Canadian Living
6 Italian sausages, sliced
1/4 c vegetable oil
2 tbsp butter
2 cloves crushed garlic
8 chicken breasts, cut in 1/2” strips
1lb mushrooms, sliced
3 onions, coarsely chopped
2 tsp dried sage
1 tsp salt
1/2 c dry white wine
1 tsp grated lemon rind
2 tbsp lemon juice
2 tsp Worcestershire sauce
1-28oz can plum tomatoes
2 tsp sugar
1 can white kidney beans
pepper
1/4 c chopped fresh parsley
Cook sausages in 1 tbsp oil for about 10 minutes, until browned al over. Remove to 12 cup casserole dish. Discard fat. Heat together, butter, garlic and remaining oil.. Cook chicken in a single layer until opaque and slightly browned. Transfer to casserole.
Add mushrooms and onions to remaining fat. Sprinkle with sage and salt and cook stirring often for 5 minutes or until onions are limp. Transfer to casserole.
Stir wine into skillet. Add lemon rind, juice, and Worcestershire sauce. Cook for 1 minute. Add tomatoes and sugar then bring to a boil; cook, breaking up tomatoes with a spoon for about 25 minutes. or until most of the liquid has evaporated. Mash half the beans then add beans into the skillet and cook for 10 minutes. Pour over the sausage chicken mixture and mix well. Bake for 30 minutes @ 350 or until hot and bubbly. Season with pepper to taste and sprinkle with parsley before serving.
