Quick Chicken Cassoulet

Ingredients

• 1 cup fresh or dried bread crumbs
• 2 1/2 tablespoons olive oil
• 1/3 cup minced shallots
• 4 cloves garlic, peeled and minced
• 1 carrot (about 4 oz.), peeled and diced (1/4 in.)
• 2 cans (15 oz. each) small white beans, drained and rinsed
• 1 cup 1-inch chunks cooked chicken (see note above)
• 8 ounces cooked chicken or duck sausages, sliced crosswise 1/4 inch thick
• 1 can (14 oz.) diced tomatoes
• 1 teaspoon herbes de Provence
• 1 dried whole bay leaf
• 1/2 cup fat-skimmed chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

1. 1. In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
2. 2. Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
3. 3. Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.