We created our recipe from leftover food on an RV trip. Those ingredients were in the refrigerator and pantry on our last night of camp. We’ve since served it to acclaim at dinner parties. Here’s the recipe:
Allow 4 ounces of each of the following per serving:
Hot Italian sausage
Boneless, skinless chicken breast
Canned diced tomatoes
Canned white beans
Other ingredients:
Olive oil
3 cloves garlic, minced
Fresh rosemary, several sprigs
Salt to taste
Fresh ground pepper
French bread, sliced
Olive oil
Cut the chicken into bite-sized pieces. Season with salt and pepper. Heat olive oil until it shimmers. Add the chicken and brown, then remove from the pan. Remove the casings from the sausages, break into pieces and add to the pan. Brown well. Return the chicken to the pan and add the garlic. Saute for one minute. Add the beans and tomatoes with their juices. Strip the rosemary from the stems and add to the pan. Cover and simmer for about a half hour to an hour. Top with ground pepper and serve with crostini, below.
Heat the broiler or barbeque grill. Brush olive oil on both sides of the bread and toast briefly. Serve with the cassoulet.
