Sausage and Chicken Cassoulet

 

4

slices bacon, cut into 1-inch pieces

6

bone-in chicken thighs (about 2 lb), skin removed if desired

1

cup ready-to-eat baby-cut carrots

1

medium onion, chopped (1/2 cup)

1

teaspoon dried thyme leaves

1/2

teaspoon salt

1/4

teaspoon pepper

4

oz Polish sausage links, cut into 1/2-inch pieces

2

cans (15 oz each) navy beans, drained, rinsed

1

can (14.5 oz) diced tomatoes with roasted garlic, undrained

• 1 Heat oven to 350°F. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Remove from skillet; drain on paper towels. Reserve 1 tablespoon drippings in skillet.
• 2 Add chicken to skillet; cook over medium-high heat about 4 minutes, turning once, until golden brown. Stir in carrots, onion, thyme, salt and pepper; cook 4 to 5 minutes or until chicken and vegetables are browned. Drain well. Remove chicken from skillet.
• 3 In ungreased 13x9-inch (3-quart) glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
• 4 Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.