| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Polish |
Crockpot, Poultry |
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
<kirkland@gj.net> on Nov 23, 1997
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