MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New England Bean & Bog Cassoulet
Categories: Poultry, Pork, Vegetables, Beans, Fruits
Yield: 8 servings

5 tb Olive oil; divided
2 lb Boned, skinned chicken
- thighs
12 oz Fully cooked Italian sausage
- links; in 1/2" coins
4 Shallots; fine chopped
2 ts Minced fresh rosemary
+=OR=+
1/2 ts Dried rosemary, crushed
2 ts Minced fresh thyme
+=OR=+
1/2 ts Dried thyme
28 oz Can fire-roasted diced
- tomatoes; undrained
16 oz Can baked beans
1 c Chicken broth
1/2 c Cranberries
3 Day-old croissants; in cubes
- (6 cups)
1/2 ts Lemon-pepper seasoning
2 tb Minced fresh parsley

Set oven @ 400ºF/205ºC.

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 2 tablespoons oil;
sprinkle with lemon pepper. Arrange over chicken
mixture. Bake, uncovered, until croissants are golden
brown, 12-15 minutes. Sprinkle with parsley.

Devin Delaney, Westport, Connecticut

Makes: 8 servings (3-1/2 quarts)

RECIPE FROM: https://www.tasteofhome.com

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