Chicken Cassoulet

1 lb. dried Great Northern beans

3 bay leaves

3-1/2 T. extra-virgin olive oil, divided

1 lb. boneless, skinless chicken thighs, cut into bit-sized pieces

12 oz. fully cooked Italian chicken sausage, sliced

 2 c. chopped white onion

1-1/4 c. chopped carrots

1 c. chopped celery

2 T. chopped fresh thyme

2 T. unsalted tomato paste

6 garlic cloves, minced

2/3 c. dry white wine

1 14-oz. can unsalted diced tomatoes, undrained

1 c. unsalted chicken stock

3/4 t. kosher salt

3/4 t. black pepper

2 oz. multigrain baguette, torn into small pieces

2 oz. Parmesan cheese, grated (about 1/2 c.)

2 T. chopped fresh flat-leaf parsley

Place beans and bay leaves in a 6-qt. slow cooker.

Heat 1-1/2 t. olive oil in a skillet over medium-high heat. Add chicken and brown, stirring occasionally, about 8 minutes. Add sausage and brown, stirring occasionally, about 5 minutes. Remove chicken and sausage and set aside.

Add onion, carrots, and celery to skillet; saute 5 minutes. Add thyme, tomato paste, and garlic, and saute 2 minutes. Add wine and cook 1 minute, scraping the bottom of the pan to loosen browned bits.

Add chicken mixture and vegetable mixture to slow cooker. Add tomatoes, stock, salt, pepper, and 1-2/3 c. water. Cover and cook on LOW until beans are tender, 7-8 hours.

Place baguette in a food processor; process until coarse crumbs form. Add cheese, parsley, and remaining 2 T. olive oil. Pulse to combine. Toast in a skillet over medium-high heat about 5 minutes. Sprinkle breadcrumbs over cassoulet.

Serves 6-8.

 Adapted from a Southern Living magazine recipe.