Quick And Hearty Cassoulet

• 2 tablespoons olive oil
• 1 pound keilbasa sliced in 3/4 inch chunks
• 1 pound chicken thighs
• 2 onions medium, chopped
• 2 medium carrots chopped
• 2 stalks celery Chopped
• 3 large garlic cloves minced
• 2 bay leaves
• 2 stalks thyme
• 8 ounces white wine
• 28 ounces chicken broth
• 14 ounces chopped tomatoes in Juices, recommended Pomi
• 2 tablespoons tomato paste
• beans ounce cans Northern, drained and rinsed
• kosher salt
• freshly ground black pepper
• 2 tablespoons fresh parsley chopped
• 2 tablespoons olive oil

1. Preheat oven to 350 degrees.
2. Heat olive oil in a large dutch oven (I used my Le Creuset 5 1/2 Quart Braiser) over medium-high heat.
3. Brown keilbasa.
4. Once browned remove to a plate.
5. Rinse, pat dry and season chicken thighs with salt and pepper.
6. Add to oil in pot and brown on all sides.
7. Remove to plate with keilbasa.
8. Add onions, carrots, celery, garlic, bay leaves and thyme to pot and cook over medium-low heat until soft.
9. Increase heat to medium-high and add in white wine, de-glazing the pot, and then simmer for 2 minutes.
10. Add in chicken broth, tomatoes with juices and stir in tomato paste.
11. Bring to a boil.
12. Add back in chicken and keilbasa.
13. Add in beans and bring back to a boil.
14. Cover and place in oven. Cook in oven 25 minutes.
15. Make breadcrumbs.
16. Once 25 minutes have passed, remove lid. Top evenly with breadcrumbs and return to the oven uncovered for 15 minutes.
17. Serve with sliced fresh crusty bread.
18. Pulse bread in food processor until crumbled.
19. Add in parsley and salt and pepper to taste and pulse to combine.
20. In a bowl mix gently with olive oil.

olive oil, chicken, onions, carrots, stalks celery, garlic, bay leaves, stalks thyme, white wine, chicken broth, tomatoes, tomato paste, beans, kosher salt, freshly ground black pepper, parsley, olive oil

Taken from www.yummly.com/recipe/Quick-and-Hearty-Cassoulet-1670629 (may not work)