Two-Bean Cassoulet - cooking recipe

Ingredients

6 boneless skinless chicken thighs (about 1 1/4 lb.)
1 tablespoon olive oil
1 1/2 cups thinly sliced carrots
1/2 cup chopped onion
2 garlic cloves, minced
1 (15 ounce) can butter beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (8 ounce) can tomato sauce
1/4 cup dry red wine
1 teaspoon dried thyme, crushed
1/4 teaspoon ground allspice
8 ounces smoked turkey sausage, cut into 1/2-inch slices
chopped seeded tomatoes
snipped fresh parsley

Preparation

In a large skillet, brown the chicken thighs in hot oil over med-low heat for about 10 minutes, turning occasionally.
Remove chicken from skillet; reserve drippings in skillet.
Add carrots, onion, and garlic to skillet; cover and cook about 10 minutes or just until the carrots are tender, stirring occasionally.
Stir in drained beans, tomato sauce, wine, thyme, and allspice; stir in sausage.
Transfer to an ungreased 2 quart casserole dish.
Place chicken on top.
Bake, uncovered, at 350\u00b0 for 25-30 minutes or until chicken is no longer pink.
If desired, sprinkle tomatoes and parsley over the top.
Bake about 5 more minutes or just until the tomatoes are heated through.