Ingredients :

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1 pound (2 cups) dried white beans
2 whole chicken breasts, each split into halves
1 tablespoon canola oil
1 package (8 ounces) brown-&- serve sausage links
1 medium onion, peeled and finely chopped
1 clove garlic, peeled and minced
1 can (14.5 ounces) peeled chopped tomatoes, drained
2 tablespoons finely chopped fresh parsley
3/4 cup dry white wine
3/4 cup chicken broth
1/2 teaspoon dried thyme
1/4 teaspoon black pepper

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Method :

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1. Prepare beans, see Bean Tips.
2. Rub chicken with canola oil.
3. In a 2-quart Pressure Frypan, brown chicken on both sides.
4. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 6 minutes.
5. Remove from heat and use Touch Release Method.
6. Remove chicken and let cool.
7. Brown sausage according to package directions and let cool.
8. Remove all but 2 tablespoons drippings from pan (or add enough oil to equal 2 tablespoons). Add onion and garlic. Cook until onion softens.
9. Add tomatoes, parsley, wine, broth, dried thyme and pepper. Simmer 5 minutes.
10. Cut chicken into bite-size pieces, discarding skin and bones.
11. Slice sausage into 1/4-inch pieces.
12. Place chicken, sausage and cooked drained beans in a 3-quart casserole. Add tomato mixture and mix lightly.
13. Cover and bake at 325° for 30 minutes.
14. Garnish with additional chopped parsley before serving.

Notes :

Other beans that can be used instead of white beans are great northern, flageolet and cannellini.