Bean, Sausage and Chicken Pot

INGREDIENTS
3    slices thick bacon, chopped
6    ounces Andouille sausage or equivalent
1    pound bone-in chicken drumsticks or thighs, 4 to 6
1    large white onion, chopped
1    cup peeled and chopped carrots
1    cup chopped celery
3    cloves garlic, minced
2    cups low sodium chicken broth
1 ½   tablespoons tomato paste
1    tablespoon each dried parsley and thyme
2    cans (15 ounces) cannellini beans, rinsed, drained

METHOD

Preheat the oven to 350 F. In a large skillet over medium heat, cook the bacon, stirring, until crisp, about 6 to 8 minutes. Using a slotted spoon, remove to a bowl. Cut the sausage into 1/4 inch slices and add to the pot. Cook the sausage, stirring occasionally, until well browned, about 6 minutes. Remove to the bowl with the bacon.

Add the chicken to the pot and brown it well on all sides, 8 to 10 minutes. Remove it to the bowl with the bacon and sausage and set aside. Add the onions to the pot along with the carrots and celery. Cook these for 5 to 6 minutes until softened and add the garlic. Cook for 1 minute and add the broth, tomato paste and herbs.

Pour the rinsed beans into an oven-proof pan or Dutch oven and add the vegetables mixing well. Add the bacon and sausage pieces and arrange the chicken pieces on the top of the pot with the skin exposed. Bake for 50 to 60 minutes, remove from the oven, allow time to cool slightly and serve with at least one piece of chicken with each serving of beans.

From a recipe in Better Homes and Gardens magazine