Algerian Chicken with Beans & Sausage

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 4 pounds chicken pieces cut up
• 1 x salt and black pepper to taste
• 32 ounces italian sausage about 6 links
• 32 ounces hot italian sausages
• 80 ounces white kidney beans, canned 4 cans
• 6 ounces tomato paste
• 2 cups chicken broth
• 3 cloves garlic minced
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 teaspoons sugar
• 2 tablespoons butter
• 2 tablespoons vegetable oil

1. In a large casserole, heat butter and oil and brown chicken; season with salt and pepper and remove.
2. Cut sausage links in 3/4 inch pieces.
3. In remaining fat, render them until crisp.
4. Remove.
5. Discard all but 4 tablespoons fat; spread this evenly over sides of casserole.
6. In the casserole, arrange alternate layers of chicken and beans; top with sausage pieces.
7. Mix together the remaining ingredients.
8. (At this point you can stop and continue later.
9. Refrigerate and increase baking time.)
10. Pour liquid mixture over contents of casserole.
11. Bake, covered, in preheated 350F (180C).
12. oven for 1 1/2 hours or until liquid is absorbed.
13. (The casserole should be moist yet firm.)

butter, vegetable oil, chicken, salt, italian sausage, white kidney beans, tomato paste, chicken broth, garlic, salt, black pepper, sugar, butter, vegetable oil

Taken from recipeland.com/recipe/v/algerian-chicken-beans-amp-saus-53533 (may not work)