TJ's - Day 3 - CASSOULET-ESQUE

TJ's - Chicken (dark meat - thighs and/or legs), Andouille Chicken Sausage, can of Cannellini beans, on the vine tomatoes.

Heat a pan (one with a lid) with olive oil. Brown the chicken pieces and the sausages on both sides. Remove chicken & sausage to a plate. Sprinkle flour on the bottom of the pan and stir to form a roux. Add in white wine (or in my case, sake) or beer. Stir and cook to make a veloute. Add diced tomatoes, the chicken and sliced sausages and cook on low for 1/2 hour. Turn off heat until you're almost ready to serve.

Made a salad - same as yesterday...Since Scott actually ate the salad! And heated a baguette in a 500F oven for 4 minutes (perfect to soak up all that sauce!).

Just before serving - I add in a drained can of cannellini beans and heat on high until everything is warmed through. If you have parsley or thyme, you can add it in for freshness and color.