Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Sorted uncooked cannellini -divided
-(white kidney) beans 2 Garlic cloves, minced
2 c Water, divided 2 Pkt instant chicken broth
1 ts Each vegetable oil and -and seasoning mix
-margarine, divided 1/8 ts Each marjoram leaves and
12 oz Chicken thighs, -sage leaves, crumbled
-skinned,boned, 2-inch 1 ds Pepper
-pieces 1 c Canned Italian tomatoes,
3 Whole cloves -drained and chopped,
1 c Carrot chunks (2-inch-thick (reserve liquid)
-pieces) 1 Bay leaf
1 c Thickly sliced Spanish onion 4 oz "precooked" smoked beef
1/4 c Chopped Italian parsley, -sausage

In large bowl combine rinsed beans and 1 cup water; cover and let
stand overnight.

In 9-inch nonstick skillet combine 1/2 teaspoon each oil and
margarine and heat until bubbly; add chicken and saute until browned
on all sides. Transfer to shallow 2-quart casserole and set aside.
Preheat oven to 350F. Press cloves into carrot slices (for easier
removal later). In same skillet combine remaining oil abd margarine
and heat over medium-high heat until bubbly; add carrots, onion, 2
tablespoons parsley and the garlic, broth mix, marjoram, sage and
pepper. Cook, stirring occasionally, until onion slices are
translucent. Cover skillet and cook for 5 minutes longer. Transfer
vegetables to the casserole containing the chicken; add beans with
soaking liquid, tomatoes with reserved liquid, bay leaf and remaining
1 cup water and stir to combine. Cover casserole tightly and bake for
1 hour. Using sharp knife, cut slashes in sausage at 1/2-inch
intervals; top mixture in casserole with sausage and bake, uncovered,
until sausage is heated through, about 20 minutes. Remove and discard
the cloves and bay leaf. Serve sprinkled with the remaining 2
tablespoons parsley.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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