By Chef Alli
Sausage and White Bean Cassoulet
Ingredients
4 slices bacon, chopped
1 medium white or yellow onion, chopped
2-3 ribs celery, chopped
1 red bell pepper, seeds and membranes removed, chopped
3 cloves garlic, minced
4 links Italian sausage, pricked with a fork
6 boneless, skinless chicken thighs
2 - 15 oz. cans cannellini beans, undrained
14 oz. can diced tomatoes, undrained
1/2 cup dry white wine, may substitute broth
1 Tbs. Worcestershire sauce
1 Tbs. Creole seasoning
2 tsp. herbs de Provence
1/2 cup Parmesan
Instructions
Preheat the oven to 350 F.
In a large heavy-bottomed skillet over medium high heat, cook the bacon until crisp; remove to a paper towel to drain.
To the drippings that remain in the pan, add the onion, celery, bell pepper and garlic. Cook over medium heat until the vegetables are softened and tender, six to eight minutes. Remove the vegetables from the pan and set aside.
Add the sausage links to the remaining drippings in the skillet, cooking just a few minutes until nicely browned on all sides, then remove to a plate.
