3 Tbsp olive oil
3 8 oz boneless skinless chicken breasts, cut into thirds
2 tsp garlic salt divided
1 1/2 tsp Herbes de Provence divided
1 cup baby carrots cut in half lengthwise
1 medium onion diced
1 lb smoked kielbasa sausage sliced
2 bay leaves
1 tsp crushed red pepper flakes
1/4 tsp black pepper
2 15 oz cans cannellini beans, drained
1 15 oz can fire roasted tomatoes
1 cup low sodium chicken broth
few sprigs fresh Thyme
1 Tbsp butter melted
1/2 cup plain Panko bread crumbs
1 Tbsp grated Parmesan cheese
1/2 tsp garlic salt
Preheat the oven to 375°F. In a large 12-inch cast iron or similar oven safe skillet cook bacon over medium-high heat until crisp. Remove from the skillet with a slotted spoon to paper towels to drain, then crumble. Set aside. Leave drippings in skillet. Season the chicken pieces on all sides with 1 tsp Herbes de Provence and 1 tsp garlic salt. Brown for 1 minute on each side in the bacon drippings over medium-high heat. Do not cook through. Remove to a platter. Add the carrots and onion to the skillet. Cook for 3 minutes over medium-high or until the onion is beginning to brown. Add the sausage, bay leaves, 1 tsp garlic salt, 1/2 tsp Herbes de Provence, pepper flakes, black pepper, beans, tomatoes and chicken broth to the skillet. Mix well. Arrange the chicken into the mixture and tuck several sprigs of fresh thyme throughout. Bake for 30 minutes. Meanwhile, in a small bowl mix together the butter, Panko, Parmesan and garlic salt. After 30 minutes, stir the cassoulet then sprinkle with crumbled bacon and buttered crumbs. Return to the oven for 10-15 minutes or until the crumbs are golden and the chicken is fork tender and juices run clear. (If the chicken is done after 30 minutes, broil to brown the crumbs). Rest for 10 minutes on the counter then serve garnished with additional fresh thyme and garlic bread.