Cassoulet simplified

Leftover chicken tenders, leftover chicken apple sausage. My brain went right to cassoulet. Usually a prolonged labor intensive project, but this is what I did and I think it turned out really well.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat olive oil in bottom of 4-5 qt stew pot (Dutch oven). Over medium heat, cook onions, carrots, celery about 5-7 minutes stirring often - a little brown, but not really seared. Add garlic stir for about a minute. Add chicken and sausages, gently stirring those in to mix and meld flavors. Season with salt, pepper and fennel. Add juice drained from beans, tomato paste and the chicken broth . Add the bay leaf and thyme. Cook in a low oven (250-275° F.) for about 75 minutes. Add the beans and more chicken broth if it's hetting too dry, but you don't want it to be soup. A nice stew is what you're going for. Continue in oven for another 45 minutes. Some like to add a little wine for just another flavor layer, but I did not. Was good as was. Serve simply with a baguette and/or simple salad. Maybe rice if you want something more.