New England Bean & Bog Cassoulet

Name: New England Bean & Bog Cassoulet
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings (3-1/2 quarts).
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

When I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. —Devon Delaney, Westport, Connecticut

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

Directions

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

Nutrition Facts

1-3/4 cups: 500 calories, 26g fat (7g saturated fat), 127mg cholesterol, 1050mg sodium, 32g carbohydrate (6g sugars, 5g fiber), 35g protein.

Originally published as New England Bean and Bog Cassoulet in Simple & Delicious October/November 2015

Reviews

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Average Rating:

cbridenbecker

Nov 17, 2016

This was amazing. The flavors were complex, sweet, savory and all around wonderful. I was surprised how easy it was to prepare - it's now in our regular rotation of dishes!
curlylis85

Nov 1, 2015

This was comforting and tasty. I liked the fresh cranberries and the baked beans. We tried it with chicken apple sausage instead of the Italian. The croissants didn't save well, so if you are saving leftovers, I might recommend taking those off before storing.