Ingredients

1 Tbsp. vegetable oil
4 chicken breasts, skinned and boned
1/2 lb. Italian sausage, hot
3 medium carrots, sliced
1 medium onion, sliced
1 garlic clove, minced
1/2 C. dry red wine or 1/2 C. chicken broth with 1 Tbsp. red wine vinegar
1 bay leaf
1 tsp. thyme, dried
1/4 tsp. pepper
14 oz. beans with pork in tomato
parsley, chopped

Cooking Instructions

In a large frying pan, heat the oil over medium-high heat. Brown the chicken and sausage. Add carrots, onion and garlic; Saute for 2 minutes. Drain off the fat. Stir in the wine, bay leaf, thyme and pepper. Cover and simmer over low heat for about 15 minutes or until chicken is no longer pink. Stir in the beans and heat through. Sprinkle parsley on top.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)