New England Bean and Bog Cassoulet Recipe
- Preparing Time: 30 minutes
- Total Time: 45 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)
- 1/2 cup fresh or frozen cranberries
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1 can (16 ounces) baked beans
- 1 package (12 ounces) fully cooked italian chicken s cut into 1/2-in. slices
- 4 shallots, finely chopped
- 1 can (28 ounces) fire-roasted diced tomatoes undrained
- 3 day-old croissants cubed (about 6 cups)
- Carbohydrate 0.898885 g
- Cholesterol 115 mg
- Fat 25.2178175009046 g
- Fiber 0.347599992990494 g
- Protein 28.5750275 g
- Saturated Fat 6.90193941679157 g
- Serving Size 1 1 serving (163g)
- Sodium 108.045020833351 mg
- Sugar 0.551285007009506 g
- Trans Fat 2.02522154169116 g
- Calories 352 calories
Directions 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 1-2 minutes or until shallots are tender. Stir in tomatoes, beans, broth and cranberries. Return chicken and sausage to pan; bring to a boil. Bake, covered, 20-25 minutes or until chicken is tender. Toss croissant pieces with remaining oil; sprinkle with lemon pepper. Arrange over chicken mixture. Bake, uncovered, 12-15 minutes or until croissants are golden brown. Sprinkle with parsley. Yield: 8 servings (3-1/2 quarts). Originally published as New England Bean & Bog Cassoulet in Simple & Delicious October/November 2015
