New England Bean & Bog Cassoulet
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
Reviews
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!
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.