Chicken And Sausage Cassoulet - cooking recipe

Ingredients

3 medium carrots, cut into 1/2-inch pieces
1 medium onion, chopped
1/3 c. water
1 (6 oz.) can tomato paste
1/2 c. dry red wine
1 tsp. ground cloves
2 bay leaves
2 (15 oz.) cans navy beans, drained
4 boneless, skinless chicken breast halves, frozen individually
1/2 lb. fully cooked Polish sausage, sliced 1/4-inch thick

Preparation

In a small saucepan combine the carrots, onion and water. Bring to boiling, reduce heat.
Simmer covered 5 minutes.
Transfer to a 3 1/2 or 4 quart crockery cooker.
Stir in tomato paste, wine and seasonings.
Add beans.