SAUSAGE AND CHICKEN CASSOULET

Sausage and Chicken Cassoulet image

Flavorful chicken thighs are perched on top of a sausage, bean and tomato mixture in a French-inspired casserole.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 6

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.
In ungreased 13x9-inch (3-quart) glass baking dish, mix sausage, beans, tomatoes, bacon, carrots and onion. Top with chicken thighs; cover with foil.
Bake about 45 minutes or until juice of chicken is clear when thickest part is cut to bone (180°F) and vegetables are tender.

Nutrition Facts : Calories 440, Carbohydrate 38 g, Cholesterol 75 mg, Fat 1 1/2, Fiber 14 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 4 g, TransFat 0 g