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Name: Chicken Cassoulet with Acorn Squash
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 3/4 ts Black pepper; divided; 1 tb Butter; 2 c Chopped onions; divided; 3/4 ts Dried thyme; divided; 2 cn Great northern beans;; 1 lb Chicken breasts without skin; 1/2 lb Smoked turkey sausage; cut; 2 c Water; 2 Bacon slices; 1/2 c Marsala wine; or apple cider; 2 tb Chopped fresh parsley; 1 cn Diced tomatoes with basil; 1/2 ts Dried basil; 2 Garlic minced; 1/2 ts Salt; diagonally sliced; 1 c Diced carrot; 2 c Diced peeled acorn squash

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INGREDIENTS

3/4 ts Black pepper; divided
1 tb Butter
2 c Chopped onions; divided
3/4 ts Dried thyme; divided
2 cn Great northern beans;
1 lb Chicken breasts without skin
1/2 lb Smoked turkey sausage; cut
2 c Water
2 Bacon slices
1/2 c Marsala wine; or apple cider
2 tb Chopped fresh parsley
1 cn Diced tomatoes with basil
1/2 ts Dried basil
2 Garlic ; minced
1/2 ts Salt; diagonally sliced
1 c Diced carrot
2 c Diced peeled acorn squash

Servings

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,

NOTES

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Chicken Cassoulet with Acorn Squash

3/4 ts Black pepper; divided
1 tb Butter
2 c Chopped onions; divided
3/4 ts Dried thyme; divided
2 cn Great northern beans;
1 lb Chicken breasts without skin
1/2 lb Smoked turkey sausage; cut
2 c Water
2 Bacon slices
1/2 c Marsala wine; or apple cider
2 tb Chopped fresh parsley
1 cn Diced tomatoes with basil
1/2 ts Dried basil
2 Garlic minced
1/2 ts Salt; diagonally sliced
1 c Diced carrot
2 c Diced peeled acorn squash

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,

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Nutrition

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Serving Size: 1 Serving (125g)
Recipe Makes: 8 servings

Calories: 108
Calories from Fat: 48 (44%)

Amt Per Serving		% DV

	Total Fat 5.3g	7 %
	Saturated Fat 2.1g	11 %
	Monounsaturated Fat 1.9g
	Polyunsanturated Fat 0.6g
Cholesterol 41.1mg		13 %
Sodium 106.5mg		4 %
Potassium 168.7mg		4 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.4g
Protein 13.9g		20 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 108

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