New England Bean & Bog Cassoulet

Preheat oven to 400°. In a Dutch oven, heat 2 tablespoons 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.

Ingredients

• 5 tablespoons olive oil, divided
• 8 boneless skinless chicken thighs (about 2 pounds)
• 1 package (12 ounces) fully cooked Italian chicken sausage links, cut into 1/2-in. slices
• 4 shallots, finely chopped
• 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1 can (28 ounces) fire-roasted diced tomatoes, undrained
• 1 can (16 ounces) baked beans
• 1 cup chicken broth
• 1/2 cup fresh or frozen cranberries
• 3 day-old croissants, cubed (about 6 cups)
• 1/2 teaspoon lemon-pepper seasoning
• 2 tablespoons minced fresh parsley

Directions

1. In same pan, heat 1 tablespoon 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.
2. Toss croissant pieces with remaining 2 tablespoons oil; sprinkle with lemon pepper. Arrange over chicken mixture. Bake, uncovered, until croissants are golden brown, 12-15 minutes. Sprinkle with parsley.