Bean and Bog Cassoulet (Connecticut)

This cassoulet with baked beans pays tribute to a French classic and to New England in one hearty, heartwarming dish.

5 Tbsp. extra-virgin olive oil, divided
8 chicken thighs, boneless, skinless (~ 2 lbs)
1 (12 oz) pkg Italian chicken sausage links, cooked, cut into ½” slices
4 shallots, finely chopped
2 tsp. fresh rosemary, minced or ½ tsp. dried rosemary, crushed
2 tsp. fresh thyme, minced or ½ tsp. dried thyme
1 (28 oz) can fire roasted diced tomatoes, undrained
1 (16 oz) can baked beans
1 cup chicken broth
½ cup fresh or frozen cranberries
3 day-old croissants, cubed (~ 6 cups)
½ tsp. Lemon Pepper Seasoning
2 Tbsp. fresh parsley, minced

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a Dutch oven, heat 2 Tbsp. oil over medium heat. In batches, brown chicken thighs on both sides; remove from pan, reserving drippings. Add sausage; cook and stir until lightly browned. Remove from pan.

In same pan, heat 1 Tbsp. oil over medium heat. Add shallots, rosemary and thyme; cook and stir until shallots are tender, 1-2 minutes. Stir in tomatoes, beans, broth and cranberries. Return chicken and sausage to pan; bring to a boil. Bake, covered, until chicken is tender, 20-25 minutes.

Toss croissant pieces with remaining oil; sprinkle with lemon pepper. Arrange over chicken mixture. Bake, uncovered, until croissants are golden brown, 12-15 minutes. Sprinkle with parsley.

Makes 8 servings.