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 Fresh rosemary; minced -OR-
    1/2 ts Dried rosemary; crushed
      2 ts Fresh thyme; minced -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 c)
    1/2 ts Lemon-pepper seasoning
      2 tb Fresh parsley; minced
 
  Set oven @ 400°F/205°C.
  
  In a Dutch oven, heat 2 tb 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 tb 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 tb oil; sprinkle with lemon
  pepper. Arrange over chicken mixture. Bake, uncovered, until
  croissants are golden brown, 12-15 minutes. Sprinkle with parsley.
  
  Recipe by Devin Delaney, Westport, Connecticut
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM