Chicken Cassoulet

We had this one yesterday, and it was 4 thumbs up from the family.

4 slices bacon

1/4 cup all-purpose flour

salt & black pepper

1 3/4 lbs bone-in chicken pieces

2 chicken sausages (2 1/4oz each), cooked and cut into 1/4-inch pieces

12 medium onion, chopped

1 1/2 cups diced red and green bell peppers

2 cloves garlic, minced

k1 tsp dried thyme

1 tsp olive oil

1/2 cup dry white wine

2-15oz cans cannellini or Great Northern beans, drained and rinsed

1.  Preheat oven to 350.  

2.  Cook bacon in Dutch oven over medium-high heat until crisp; drain on paper towels.  Cut into 1-inch pieces.  Pour off all but 2 Tbsp drippings.

3.  Place flour in a shallow bowl; season with salt and pepper.  Dip chicken pieces into flour mixture; shake off excess.  Brown chicken in batches in Dutch oven over medium-high heat; transfer to plate.  Lightly brown sausages in same Dutch oven; transfer to plate.

4.  Add onion, bell peppers, garlic, and thyme to Dutch oven; cook and stir over medium heat 5 minutes or until softened, adding oil as needed to prevent sticking.  Add wine; cook and stir over medium heat, scraping up browned bits from bottom of pan.  Add beans, mix well.  Top with chicken, sausages, and bacon.

5.  Cover and bake 40 minutes.  Remove cover; bake 15 minutes or until chicken is cooked through.