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Yield: 6 servings
Preparation Time: 25 minutes
Start to Finish Time: 165 minutes
- 6 chicken drumsticks or thighs
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1 (16-ounce) package smoked sausage, cut into 3-inch pieces
- 1 large onion, chopped medium
- 3 cloves garlic, minced
- 2 (19-ounce) cans cannellini or other white beans, rinsed and drained
- 1 (14-1/2-ounce) can diced tomatoes with basil, garlic, and oregano
- 1/2 cup chicken broth
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 cup plain bread crumbs, divided
- Garnish: fresh thyme sprigs
Preheat oven to 300°. Sprinkle chicken with salt and pepper. In a large skillet over medium-high heat, brown chicken on both sides in 2 tablespoons olive oil. Remove from skillet and set aside. Add sausage and cook 3 to 5 minutes, or until browned. Remove from skillet and set aside. Add the remaining 1 tablespoon olive oil. Add onion and garlic, then sauti¿½ 3 minutes.
Return chicken and sausage to skillet. Add beans and next four ingredients. Bring to a boil and sprinkle with 1/2 cup bread crumbs. Bake, covered, 2 hours. Uncover and sprinkle with the remaining bread crumbs. Bake 20 minutes longer, or until cassoulet is golden. Remove bay leaf before serving. Garnish cassoulet with fresh thyme sprigs.
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