Shortcut Chicken Cassoulet

Ingredients

• 30 oz cannellini beans white rinsed drained canned ()
• 2  carrots peeled chopped (8 oz. total)
• 1  bay leaves dried
• 0.7 cup fat-skimmed beef broth 
• 1 ounce bread french
• 2 teaspoons thyme sprigs dried fresh
• 1 teaspoon olive oil 
• 8 oz onion peeled chopped
• 1 tablespoon parsley chopped
• 4 servings salt 
• 8 ounces turkey kielbasa (Polish)
• 16 oz strips. 

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. Remove and discard excess fat from chicken; rinse thighs and pat dry.
2. Cut sausages into 1/2-inch-thick slices.
3. Cut or tear bread into 1/2-inch chunks. Whirl in a food processor or blender into coarse crumbs; you should have 1/2 cup. In a 5- to 6-quart nonstick pan over medium-high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes.
4. Scrape into a bowl.
5. Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown on all sides, 4 to 6 minutes total. As chicken and sausages are browned, transfer to a plate.
6. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.
7. Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5 to 7 minutes.
8. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley.
9. Add salt to taste.