Name: New England Bean & Bog Cassoulet
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 5 tablespoons olive oil, divided -; 8 boneless skinless chicken thighs (about 2 pounds) -; 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-in. slices -; 4 shallots, finely chopped -; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed -; 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme -; 1 can (28 ounces) fire-roasted diced tomatoes, undrained -; 1 can (16 ounces) baked beans -; 1 cup chicken broth -; 1/2 cup fresh or frozen cranberries -; 3 day-old croissants, cubed (about 6 cups) -; 1/2 teaspoon lemon-pepper seasoning -; 2 tablespoons minced fresh parsley -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - New England Bean & Bog Cassoulet

1. 5 tablespoons olive oil, divided -

2. 8 boneless skinless chicken thighs (about 2 pounds) -

3. 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-in. slices -

4. 4 shallots, finely chopped -

5. 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed -

6. 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme -

7. 1 can (28 ounces) fire-roasted diced tomatoes, undrained -

8. 1 can (16 ounces) baked beans -

9. 1 cup chicken broth -

10. 1/2 cup fresh or frozen cranberries -

11. 3 day-old croissants, cubed (about 6 cups) -

12. 1/2 teaspoon lemon-pepper seasoning -

13. 2 tablespoons minced fresh parsley -

How to cook deliciously - New England Bean & Bog Cassoulet

1. Stage

Preheat oven to 400°. In a Dutch oven, heat 2 tablespoons oil over medium heat. In batches, brown chicken thighs on both sides; remove from pan, reserving drippings. Add sausage; cook and stir until lightly browned. Remove from pan.

2. Stage

In same pan, heat 1 tablespoon oil over medium heat. Add shallots, rosemary and thyme; cook and stir until shallots are tender, 1-2 minutes. Stir in tomatoes, beans, broth and cranberries. Return chicken and sausage to pan; bring to a boil. Bake, covered, until chicken is tender, 20-25 minutes.

3. Stage

Toss croissant pieces with remaining 2 tablespoons oil; sprinkle with lemon pepper. Arrange over chicken mixture. Bake, uncovered, until croissants are golden brown, 12-15 minutes. Sprinkle with parsley.