New England Bean & Bog Cassoulet Recipe: How to Make It

Name: New England Bean & Bog Cassoulet Recipe: How to Make It
Ingredients: 5 tablespoons olive oil, divided; 8 boneless skinless chicken thighs (about 2 pounds); 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-in. slices; 4 shallots, finely chopped; 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed; 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme; 1 can (28 ounces) fire-roasted diced tomatoes, undrained; 1 can (16 ounces) baked beans; 1 cup chicken broth; 1/2 cup fresh or frozen cranberries; 3 day-old croissants, cubed (about 6 cups); 1/2 teaspoon lemon-pepper seasoning; 2 tablespoons minced fresh parsley

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When I moved to New England, I embraced the local cuisine. My cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish. —Devon Delaney,...

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baked bean dinner ideas

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Ingredients

5 tablespoons olive oil, divided
8 boneless skinless chicken thighs (about 2 pounds)
1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-in. slices
4 shallots, finely chopped
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 can (28 ounces) fire-roasted diced tomatoes, undrained
1 can (16 ounces) baked beans
1 cup chicken broth
1/2 cup fresh or frozen cranberries
3 day-old croissants, cubed (about 6 cups)
1/2 teaspoon lemon-pepper seasoning
2 tablespoons minced fresh parsley