Chicken, White Bean And Sausage Cassoulet - cooking recipe

Ingredients

2 tablespoons olive oil
6 boneless skinless chicken breasts
3 teaspoons creole seasoning (optional)
1 1/2 teaspoons salt
1 teaspoon white pepper
1 lb smoked turkey sausage, chopped into 1/2-inch pieces
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
4 teaspoons minced garlic
1 lb white beans, soaked overnight
2 quarts chicken stock
3 sprigs thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

Preparation

Set a Dutch oven over medium-high heat, and add the olive oil to the pan.
Season the chicken with 2 teaspoons of the Creole seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
Place the chicken in the pan and sear until well browned, about 4 to 5 minutes.
Turn over and sear on the second side for an additional 4 to 5 minutes.
Remove the chicken pieces from the pan and set aside.
Place the sausage in the pan and cook until well caramelized, stirring occasionally, about 5 minutes.
Add the onions, peppers and celery to the pan and cook until soft, about 4 to 5 minutes.
Add the garlic and saute until fragrant, about 30 seconds.
Add the beans, stock, fresh thyme and bay leaf and bring to a boil then reduce to a simmer.
Cook the beans for 1 hour.
Add the chicken back to the pan, and season with the remaining Creole seasoning, salt and pepper.
Continue to cook the beans until they are tender, and the chicken is cooked through, about 1 hour.
Stir in the chopped parsley.