Americanized Cassoulet

• 1 lb bacon
• 4 chicken thighs or 4 chicken drumsticks, bone-in
• 4 Italian sausages or 4 chicken sausage
• 1 onion, diced
• 3 carrots, diced
• 3 celery ribs, diced
• 4 cups cannellini beans, soaked
• 14 ounces diced tomatoes
• 16 ounces chicken stock
• 2 cups breadcrumbs
• 14 cup butter, melted
• parsley
• salt
• pepper

1. Cut bacon into one inch squares and brown in large oven safe cast iron dutch oven.
2. Remove bacon from pan and reserve.
3. Leave bacon fat in pan.
4. Brown, in batches if needed, chicken and sausage pieces and remove/reserve.
5. Add onion, carrots, and celery to bacon fat, cook until onion is translucent.
6. Remove and reserve.
7. Layer cannelini beans, sausage, chicken, diced tomatoes, and vegetables seasoning with salt and pepper as desired in dutch oven.
8. Cover with chicken stock.
9. Place in a 350 degree oven for 2 hours.
10. Mix bread crumbs, butter, and parsley in a bowl.
11. Spead breadcrumb mixture evenly over cassoulet.
12. Broil until cripsy.

bacon, chicken, italian sausages, onion, carrots, celery, cannellini beans, tomatoes, chicken, breadcrumbs, butter, parsley, salt, pepper

Taken from www.food.com/recipe/americanized-cassoulet-361855 (may not work)