Dinner

Ingredients:

• 6 chicken drumsticks or thighs
• 1 teaspoon kosher or sea salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons olive oil, divided
• 1 16-ounce package smoked sausage, cut into 3-inch pieces
• 1 large onion, chopped medium-size ( I had a leek , so I used leek and onion )
• 3 garlic cloves, minced
• 2 19-ounce cans cannellini or other white beans, rinsed and drained
• 1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano
• 1/2 cup low-sodium chicken broth
• 1 bay leaf ( I like always use Old Bay )
• 1/2 teaspoon dried thyme - ( I had rosemary so I used that )
• 1 cup plain breadcrumbs, divided
• Fresh thyme sprigs

Instructions:

Preheat oven to 300°. Sprinkle chicken all over with salt and pepper.

In a large skillet over medium-high heat, brown meat in 2 tablespoons olive oil, about 5 minutes.

Turn and brown other side, about 5 minutes longer. Remove from skillet and set aside.

Add sausage to skillet and cook until browned, about 5 minutes. Remove from skillet and set aside.

Add remaining olive oil to skillet. Add onion and garlic; cook, stirring, until translucent, about 5 minutes.

Return chicken and sausage to skillet. Add beans, tomatoes, broth, bay leaf, and thyme. Bring to a boil and sprinkle with 1/2 cup breadcrumbs.

Bake, covered, 2 hours. Then uncover and sprinkle with remaining breadcrumbs. Bake 20 minutes longer, or until cassoulet is golden.

Remove bay leaf before serving. Garnish with thyme sprigs.