Chicken Cassoulet With Acorn Squash

Missionaries are not heroes who can boast in great sacrifice for God. They are the true Christian Hedonists. They know the battle cry of Christian Hedonism is missions. They have discovered a hundred times more joy and satisfaction in a life devoted to Christ and the gospel than in a life devoted to frivolous comforts and pleasures and worldly advancements. And they have taken to heart the rebuke of Jesus. Beware of a self-pitying spirit of sacrifice! Missions is gain! Hundredfold gain!

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Dutch	1, Cooking lig, Poultry	8	Servings

INGREDIENTS

1	T	Butter
2	c	Chopped onions, divided
2		Garlic cloves, minced
1/2	c	Marsala wine, or apple cider
2	T	Chopped fresh parsley
3/4	t	Dried thyme, divided
3/4	t	Black pepper, divided
1/2	t	Salt, diagonally sliced
1/2	t	Dried basil
1		Diced tomatoes with basil
		garlic and oregano 14
		1/2 oz
2	c	Water
2	c	Diced peeled acorn squash
1	c	Diced carrot
2		Great northern beans
		drained 15 oz
1	lb	Chicken breasts without skin
2		Bacon slices
1/2	lb	Smoked turkey sausage, cut
		into 1/4" slices

INSTRUCTIONS

Directions. The squash-and-bean mixture (steps 1 and 2) can be
prepared a day ahead of time; cover and refrigerate.  Melt margarine in
a large ovenproof Dutch oven over medium heat. Add  1 cup onion and
garlic, and saute for 5 minutes. Add Marsala,  parsley, 1/4 teaspoon
thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt,  basil, and tomatoes;
bring to a boil. Reduce heat; simmer, covered,  10 minutes. Spoon into
a bowl; set aside. Combine 1/4 teaspoon salt,  2 cups water, squash,
and carrot in pan, and bring to a boil. Reduce  heat, and simmer,
partially covered, 30 minutes or until the  vegetables are tender.
Partially mash the beans with a potato masher,  and add beans and
tomato mixture to pan. Cook over medium-low heat 30  minutes or until
thick. Remove from heat. Preheat oven to 325  degrees. Rub chicken with
1/2 teaspoon thyme and 1/2 teaspoon pepper;  set aside. Cook bacon in a
large nonstick skillet over medium-high  heat until crisp. Remove bacon
from pan; crumble bacon, and set  aside. Add chicken to bacon drippings
in pan; cook 3 minutes on each  side or until browned. Remove chicken
from skillet; cut into 1-inch  pieces. Add 1 cup onion and sausage to
skillet; saute 5 minutes or  until lightly browned. Add the chicken,
crumbled bacon, and sausage  mixture to bean mixture in pan, stirring
to combine. Cover and bake  at 325 degrees for 1 hour. Uncover and bake
an additional 30 minutes.  Yield: 8 servings (serving size: 1-1/2
cups).  Recipe by: Cooking Light Magazine. October 1998. Page: 180.
Posted to EAT-LF Digest by aml@skypoint.com on Sep 05, 1999,  converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 309 Calories From Fat: 159 Total Fat: 17.7g Cholesterol: 89.5mg Sodium: 659.1mg Potassium: 497.7mg Carbohydrates: 10.5g Fiber: 1.8g Sugar: 3.2g Protein: 26.4g