Name: Chicken Cassoulet with Acorn Squash
Ingredients: 1 tb Butter; 2 c Chopped onions; divided; 2 Garlic cloves; minced; 1/2 c Marsala wine; or apple cider; 2 tb Chopped fresh parsley; 3/4 ts Dried thyme; divided; 3/4 ts Black pepper; divided; 1/2 ts Salt; diagonally sliced; 1/2 ts Dried basil; 1 cn 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 cn 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

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

INGREDIENTS

1	tb	Butter
2	c	Chopped onions; divided
2		Garlic cloves; minced
1/2	c	Marsala wine; or apple cider
2	tb	Chopped fresh parsley
3/4	ts	Dried thyme; divided
3/4	ts	Black pepper; divided
1/2	ts	Salt; diagonally sliced
1/2	ts	Dried basil
1	cn	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	cn	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.
1. 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.
2. 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.
3. Preheat oven to 325 degrees.
4. 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.
5. 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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