Cooktop Cassoulet

From Southern Living magazine, January 2006:

FYI: cas·sou·let...A casserole of white beans, various meats, vegetables, and herbs, slowly simmered or baked in a slow oven.

• 1 pound smoked turkey sausage, cut into 1/2 inch rounds
• 4 skinned and boned chicken breasts, diced
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 garlic clove, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 bay leaf
• 1 teaspoon dried thyme
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 (16 oz.) cans great Northern beans, undrained
• 1/4 cup chicken broth

-Brown sausage in a large skillet over medium-high heat 10 minutes, stirring often. Remove with a slotted spoon, and drain on paper towels; set aside.

-Saute chicken in hot sausage drippings in skillet 8 to 10 minutes or until done; remove with slotted spoon, and drain on paper towels.

-Saute onion, bell pepper, and garlic in hot drippings in skillet 5 to 6 minutes or until tender. Stir in chicken, sausage, tomatoes, and next 4 ingredients. Bring to a boil, stirring occasionally; cover, reduce heat, and simmer 10 minutes. Stir in beans and broth. Cook, covered, 10 more minutes. Remove and discard bay leaf. Serve immediately.