New England Bean & Bog Cassoulet

Directions

1. 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. 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. 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.