Cooked - New England Bean & Bog Cassoulet

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

New England Bean & Bog Cassoulet

8.0

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 ½-in. slices

4 shallots, finely chopped

2 teaspoons minced fresh rosemary or ½ teaspoon dried rosemary, crushed

2 teaspoons minced fresh thyme or ½ teaspoon dried thyme

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

1 can (16 ounces) baked beans

1 cup chicken broth

½ cup fresh or frozen cranberries

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

½ teaspoon lemon-pepper seasoning

2 tablespoons minced fresh parsley

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.
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.
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.

Course🍽️Main Course

Diets🥩Carnivore...

CategoryCassoulet

CuisineNew England

Occasions🍲Comfort Food👨‍👩‍👧‍👦Family Meal

Season🍂Fall

DifficultyMedium ⏰ 1h30m

Created 70 weeks ago

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