Quick Chicken Cassoulet

From Sunset. Have not made yet, posting for safe keeping. Can use dry breadcrumbs.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 1  cup  fresh breadcrumb
• 2 1⁄2 tablespoons olive oil
• 1⁄3 cup  minced shallot
• 4  garlic cloves, peeled and minced
• 1  carrot, peeled and diced
• 2 (15 ounce) cans  small white beans, drained and rinsed
• 1  cup  cooked chicken (1-inch chunks )
• 8  ounces  cooked chicken or 8  ounces  duck sausage, sliced crosswise 1/4 inch thick
• 1 (14 ounce) can diced tomatoes
• 1  teaspoon  herbes de provence
• 1  whole  dried bay leaf
• 1⁄2 cup  de-fatted chicken broth
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. In a bowl, mix bread crumbs and 2 tablespoons oil until well combined.
2. Pour remaining 1/2 tablespoon oil into a 3-quart ovenproof pan over medium heat. When hot, add shallots, garlic, and carrot and stir occasionally until carrot is tender, about 7 minutes. Add beans, chicken, sausages, tomatoes, herbes de Provence, bay leaf, chicken broth, salt, and pepper; stir until well combined.
3. Cover and bake in a 350° regular or convection oven until beans are hot, about 30 minutes; uncover and sprinkle top evenly with bread-crumb mixture. Bake until top is browned and edges are bubbling, about 20 minutes longer.