Garlic and Thyme Chicken Cassoulet

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 12 ounces high-quality garlic sausage, sliced
• 30 ounces cannellini beans, drained and rinsed
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 4 cloves garlic cloves, minced
• 4 sprigs fresh thyme sprigs
• 2 cups chicken broth
• 2 tablespoons tomato paste
• 0.5 cup panko breadcrumbs(optional)

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   In a large oven-safe dutch oven, brown the chicken thighs over medium-high heat until golden, then remove and set aside.

3. 3

   Add the sliced garlic sausage to the same pot and cook until browned; remove and set aside with the chicken.

4. 4

   Sauté the onion and carrots in the remaining fat for 5 minutes until softened.

5. 5

   Stir in the minced garlic, tomato paste, and thyme sprigs, cooking for 1 minute until fragrant.

6. 6

   Return the chicken and sausage to the pot, then add the white beans and chicken broth, stirring gently to combine.

7. 7

   Bring the mixture to a simmer, sprinkle the breadcrumbs over the top if using, and transfer the pot to the oven.

8. 8

   Bake uncovered for 30 minutes until the sauce has thickened and the top is slightly crusty.