Sausage-And-Chicken Cassoulet

1. 1

   Cook sausage in a 2 1/4- to 3-quart ovenproof skillet over medium heat 8 minutes or until browned. Remove sausage from skillet, and drain on paper towels, reserving drippings in skillet. Set sausage aside.

2. 2

   Cook chicken in hot drippings in skillet over medium-high heat 5 minutes or until brown.

3. 3

   Return sausage to skillet with chicken. Stir in beans and next 3 ingredients. Bring to a boil.

4. 4

   Stir together cornbread mix and 2/3 cup water. Pour evenly over hot sausage mixture in skillet.

5. 5

   Bake at 400u00b0 for 30 to 35 minutes or until golden. Let stand 10 minutes before serving.

6. 6

   Note: For testing purposes only, we used Martha White Buttermilk Cornbread Mix. We also used a Le Creuset 2 1/4-quart (8 1/2-inch-diameter x 3-inch-deep) Saucier Pan at one testing and a hand-me-down 3-quart (10-inch-diameter x 3-inch-deep) cast-iron skillet at another testing. Both skillets worked fine.

* Per serving · 4 servings · Values may vary.

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