Cassoulet

1 can white beans, drained and rinsed
1 onion, chopped (doesn't need to be small)
1 lb sausage
1 lb chicken legs
2 cans diced tomatoes
1 cup dry white wine
1 quart chicken stock
1 bay leaf
parsley
thyme
3 cloves garlic, chopped
1 Tbsp tomato paste
3/4 tsp salt
1/4 tsp black pepper
2 carrots, peeled and cut crosswise into 1/4-inch slices

In a large skillet over medium-high heat, cook the onions and sausage; sauté them for 10 minutes or until lightly browned. Remove from pan and set aside.

Preheat the oven to 350F. Drain all but 4 tablespoons of the fat from the skillet. Brown the chicken legs in the skillet; remove from pan and set aside.

Combine the onions, sausage, chicken legs, tomatoes, wine, chicken stock, herbs to taste, garlic, tomato paste, 3/4 teaspoon salt, and 1/4 teaspoon ground black pepper in a large casserole dish. Cover with a lid or foil, and bake the casserole for 25 minutes. Add the carrots to the casserole, cover, and bake for an additional 20 minutes.

Add the white beans to the hot casserole and gently stir the mixture. Bake, uncovered, for 1 hour. Discard the bay leaf and serve the cassoulet hot.

NOTES
Adapted from about.com.
My amounts of some ingredients didn't quite match the recipe but it still turned out tasty anyway.