Two-Bean Cassoulet

• 6 boneless skinless chicken thighs (about 1 1/4 lb.)
• 1 tablespoon olive oil
• 1 1/2 cups thinly sliced carrots
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 (15 ounce) can butter beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (8 ounce) can tomato sauce
• 1/4 cup dry red wine
• 1 teaspoon dried thyme, crushed
• 1/4 teaspoon ground allspice
• 8 ounces smoked turkey sausage, cut into 1/2-inch slices
• chopped seeded tomatoes
• snipped fresh parsley

1. In a large skillet, brown the chicken thighs in hot oil over med-low heat for about 10 minutes, turning occasionally.
2. Remove chicken from skillet; reserve drippings in skillet.
3. Add carrots, onion, and garlic to skillet; cover and cook about 10 minutes or just until the carrots are tender, stirring occasionally.
4. Stir in drained beans, tomato sauce, wine, thyme, and allspice; stir in sausage.
5. Transfer to an ungreased 2 quart casserole dish.
6. Place chicken on top.
7. Bake, uncovered, at 350u0b0 for 25-30 minutes or until chicken is no longer pink.
8. If desired, sprinkle tomatoes and parsley over the top.
9. Bake about 5 more minutes or just until the tomatoes are heated through.

chicken, olive oil, carrots, onion, garlic, butter beans, black beans, tomato sauce, red wine, thyme, ground allspice, turkey sausage, tomatoes, parsley

Taken from www.food.com/recipe/two-bean-cassoulet-162522 (may not work)