Two-Bean Cassoulet

From BHG.

• Ready In: 1 hr
• Serves: 6

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

Directions

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