Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

LC Cassoulet

Submitted by: Mary on 02/17/2004
3297 views
2.70 avg rating
178 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 lb Boneless/skinless chicken thighs, cut into 1 inch chunks
1 T Olive oil
3 Stalks celery, cut into 1/2 inch chunks
1 Red pepper, cut into 1/2 inch chunks
1 C Onion, chopped
4 Cloves garlic, minced

1 (14.5 oz) Italian style tomatoes
1 lb Kielbasa, halved lengthwise and cut into 1/2 inch pieces
1 1/2 C Chicken broth
1/2 C Dry white wine
2 T Snipped fresh parsley
1/2 t Dried thyme
1/4 t Ground red pepper

Directions

Heat the oil in a large skillet, add the sausage pieces and saute 1 to 2 minutes, just to release a little of the fat.



Add the chicken and saute another 2 minutes untiil lightly colored. Remove



Add the celery, peppers, onions, and garlic to the pan, pour 1/2 cup of the chicken broth and cook for 2 minutes, scraping the bottom of the pan. Remove from the heat, stir in the tomatoes, and chicken/sausage mixture.



Pour mixture into the crockpot.



In a separate bowl combine the rest of the chicken broth, white wine, parsely, thyme, and red pepper. Pour over the chicken mixture in the crockpot.



Cover and cook on low for 8 hours or high for 4 hours.

Servings

4

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

Comments

Serve with a simple green salad and low carb bread with butter.
 
 
Search