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
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1 cup chicken broth
- 2 tablespoons minced fresh parsley
- 1/2 teaspoon lemon-pepper seasoning
- 5 tablespoons olive oil divided
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosema crushed
- 8 boneless skinless chicken thighs (about 2 pounds)
- 1 package (12 ounces) fully cooked italian chicken sausage
- 4 shallots finely chopped
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1 can (28 ounces) fire-roasted diced tomatoes, undraine
- 1 can (16 ounces) baked beans
- 1/2 cup fresh or frozen cranberries
- 3 day-old croissants, cubed (about 6 cups)
- Carbohydrate 2.580135 g
- Cholesterol 115 mg
- Fat 25.2238800009046 g
- Fiber 0.0313499995470047 g
- Protein 28.923215 g
- Saturated Fat 6.90373316679157 g
- Serving Size 1 1 servings (3-1/2 quarts). (171g)
- Sodium 109.707520833351 mg
- Sugar 2.548785000453 g
- Trans Fat 2.02655904169116 g
- Calories 359 calories
Preheat oven to 400degrees. 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.
