Quick Chicken Cassoulet

• 1 cup fresh breadcrumb
• 2 1/2 tablespoons olive oil
• 1/3 cup minced shallot
• 4 garlic cloves, peeled and minced
• 1 carrot, peeled and diced
• 2 (15 ounce) cans small white beans, drained and rinsed
• 1 cup cooked chicken (1-inch chunks )
• 8 ounces cooked chicken or 8 ounces duck sausage, sliced crosswise 1/4 inch thick
• 1 (14 ounce) can diced tomatoes
• 1 teaspoon herbes de provence
• 1 whole dried bay leaf
• 1/2 cup de-fatted chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
2. Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
3. Cover and bake in a 350u0b0 regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.

fresh breadcrumb, olive oil, shallot, garlic, carrot, white beans, chicken, chicken, tomatoes, bay leaf, chicken broth, salt, pepper

Taken from www.food.com/recipe/quick-chicken-cassoulet-341939 (may not work)