Chicken & Sausage Cassoulet

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Ingredients

  • 3/4 lbs dried navy beans

  • 3 cups water

  • 1 bay leaf

  • 1 tsp salt

  • 1 can chicken broth

  • 1/4 lb cooked, diced bacon

  • 4 chicken legs or thighs

  • 2 quartered carrots

  • 2 quartered onions

  • 1/4 cup chopped celery

  • 1 cup canned diced tomatoes

  • 2 crushed garlic cloves

  • 1/2 tsp ground sage

  • 1/2 lbs chopped smoked sausage

Directions

  1. Cook dried navy beans in your favorite way. I like the instant pot! Use chicken broth for more flavor.

  2. Sear the chicken on all sides in a hot pan. Season your chicken with salt and pepper first!

  3. In a large casserole dish, combine the beans with cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, and sage. Top with the chicken.

  4. Cover and bake at 350 degrees for 1 hour. Uncover and add sausage. Bake more 30-35 minutes or until beans are tender. Discard bay leaf.