Chicken Cassoulet

Ingredients
4 boned, skinned chicken thighs (4 oz each)
8 oz, turkey sausage (Polish - kielbasa - preferred)
1 oz, French bread
1 onion, peeled & chopped (approx. 8 oz)
2 carrots, peeled & chopped (approx. 8 oz)
2/3 cup chicken broth, fat skimmed
2 teaspoons fresh thyme leaves or 1 t dried thyme
1 dried bay leaf
2 cans cannellini beans, rinsed & drained (15 oz each)
1 tablespoon chopped parsley
Salt


The Details . . . . .

1. Remove and discard the excess fat from the chicken; rinse thighs and pat dry. Cut sausages into 1/2 inch thick slices.

2. Cut or tear bread into 1/2 inch chunks. Whirl in a food processor or blender in coarse crumbs; you should have 1/2 cup. IN a 5-6 quart nonstick pan over medium high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.

3. Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown all sides, 4-6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.

4. Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5-7 minutes.

5. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.

** Great with a salad, crusty bread and a glass of wine on a cold rainy night!

[recipe featured in Sunset Magazine, January 2010, photograph taken by James Carter for Sunset magazine ]