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
Directions
-
1Preheat 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.
-
2In 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.
-
3Toss 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.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
