CHICKEN, FENNEL AND SAUSAGE "CASSOULET"

CHICKEN, FENNEL AND SAUSAGE

Yield 8-10

Number Of Ingredients 14

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3 lbs cut up chicken (thighs and breasts)
1 lb Italian Sausage links cut in 1" pieces
2 teaspoons of sea salt
1 teaspoon of pepper
4 tablespoons of olive oil
1 fennel blub cut in 1/4" cubes
1 purple onion cut in 1/2" wedges
1 can Artichoke Hearts (quarter cut)
1 can cannelini beans
1 cup of carrots cut in 1" pieces
1 can low sodium chicken broth
2 tablespoons of tarragon
Finish: Sliced whole wheat harvest bread
Garnish - Flat leaf parsley

Steps:

Preheat oven to 425 Season chicken with salt and pepper. In a cast iron dutch oven on cooktop, saute the chicken and sausage in olive oil till brown (about 5-8 min a side). Add and remove chicken as each is browned not to crowd the pan. Place chicken on plate. Add fennel and purple onion and saute till tender. Place chicken back on pan and add artichoke hearts, chicken broth, and tarragon. Cover and braise in the oven for 20-30 minutes. Time depends on thickness of the chicken. Serve in a wide bowl, placing a slice of thick harvest bread and chicken, vegetables and sauce on top.