Sausage & Chicken Cassoulet

Sausage & Chicken Cassoulet
This traditional French casserole is full of wonderful flavors.
Serve it with a hearty bread or rolls.

Ingredients:
1 lb. hot Italian pork sausage
1 c. carrots, peeled and thinly sliced
1 onion, diced
2 t. garlic, minced
1 T. tomato paste
1 bay leaf
1 t. fresh thyme leaves
1 t. chopped fresh rosemary
salt and pepper to taste
2 c. cooked chicken, diced
2 15-oz. cans Great Northern beans, drained
Garnishes: fresh thyme and chopped fresh rosemary

Directions:
Brown sausage in an oven-safe Dutch oven; drain.
Add carrots, onion and garlic.
Sauté for 3 minutes; drain.
Add broth, tomato paste, bay leaf, thyme, rosemary, salt and pepper; bring to a boil.
Remove pan from heat; stir in chicken and beans.
Bake, covered, at 350 degrees for 45 minutes or until bubbly.
Discard bay leaf before serving.
Garnish with fresh herbs, if desired.

Yield: 4 to 6 servings.

Hint: Joan served this dish with a fresh garden salad and with Ciabatta rolls.