Cassoulet-Style Chicken and Sausage Recipe

Step 1

Preheat the oven to 425 degrees.

Step 2

Warm 2 tablespoons oil a large sauté pan over medium heat. Add the chicken skin-side down or the sausages. Brown the pieces thoroughly on both sides.

Step 3

Make the breadcrumb topping: Place the whole clove of garlic into the bowl of a food processor with the bread and 1 tablespoon of whole parsley. Process until crumbs are formed. Add 1 tablespoon olive oil and salt and pepper to taste. Pulse to combine. Set aside.

Step 4

When the chicken/sausages are almost ready, add the bacon to the pan and sauté until the bacon is golden brown. Take the chicken/sausages out of the pan and set aside.

Step 5

Lower the heat to low and add the onion and carrots. Season with salt and pepper and sauté for 2 minutes. Add the chopped garlic and sauté for another 2 minutes. Add the drained tomatoes and wine and scrape the bottom of the pan to deglaze. Add the vegetable broth, 1 Tablespoon of parsley, the thyme sprigs, as well as the beans. Cook for 1 minute, until broth is bubbling.

Step 6

Transfer the bean mixture to an 11 x 9-inch or similar baking dish. Arrange the chicken/sausages on top, then top with the breadcrumb mixture. Drizzle lightly with olive oil, and bake in the center of the oven for 25-30 minutes, until the sides of the pan are bubbling and golden and the breadcrumbs are toasted and golden brown. If you want to make sure the chicken is cooked through, insert a thermometer into the meatiest part of the thigh and make sure it registers 165 degrees.