Chicken Cassoulet

Chicken Cassoulet

1 teaspoon vegetable oil

1 pound boneless, skinless chicken breast, cut in 1-inch cubes

1 pound sweet Italian turkey sausage, casings removed, or ground turkey

1 cup carrot slices

1 cup chopped Spanish onion

2 garlic cloves, minced

2 (16-ounce) cans cannellini beans, drained and rinsed

1/4 cup chopped parsley

1/8 teaspoon dried marjoram

1/8 teaspoon dried sage

1/8 teaspoon ground cloves

Freshly ground pepper

1 bay leaf

2 (12-ounce) cans tomato sauce

1 (16-ounce) can chicken broth

Parmesan, for garnish

In a large skillet, use 1 teaspoon oil to brown chicken cubes on all sides. Transfer to a shallow 2-quart casserole (sprayed with vegetable oil) and set aside.

In the same skillet, brown sausage or ground turkey. Add to casserole.

Heat oven to 350 degrees.

In the same skillet, use 1 teaspoon oil to cook onion, carrots and garlic until onion is translucent. Cover skillet and cook for 5 minutes longer. Add to casserole.

Add beans, parsley, herbs and spices, tomato sauce and chicken broth to casserole. Stir to mix. Cover casserole and bake for 1 hour, adding water if mixture becomes dry.

Uncover and cook an additional 20 minutes, making sure to add water if mixture becomes dry.

Serve in soup bowls with a dusting of Parmesan.

Makes 6 servings