Recipe - Chicken And Sausage

3 md Carrots; cut in One half inch
pieces
1 md Onion; chopped
One half cup Water
1 cn (6 oz.) tomato paste
One half cup Dry red wine
1 teaspoon Garlic powder
One half teaspoon Dried thyme; crushed
1/8 teaspoon Ground cloves
2 Bay leaves
2 cn (15 oz.) navy beans; drained
4 Boneless skinless chicken
breast halves, frozen
individually
One half pound Fully cooked polish sausage;
cut or sliced up One fourth inch thick

Use frozen chicken pieces so chicken cooks tender but not over done. In
small saucepan, bring carrots, onions, and water to a boil. Simmer covered
5 minutes. Transfer to 3 One fourth to 4 quart crock pot. Stir in tomato paste,
wine, and seasonings; add beans. Place frozen chicken on top of bean
mixture. Place sausage on top of chicken. Cover. Cook on low heat setting
for 910 hours or high heat for 5 One half to 6 hours. Do not cook for less
time. This long cooking time is necessary when starting with frozen
chicken. Before serving, remove bay leaves and skim off fat. 4 servings.
Posted to recipeludigest Volume 01 Number 293 by James and Susan Kirkland
kirkland@gj.net on Nov 23, 1997