Easy One Pot French Cassoulet Chicken

1 lb chicken meat (bones and skin removed), cut into bite size cubes
4 garlic cloves, minced
1/2 tsp dried thyme
1/4 tsp kosher salt
1/4 black pepper
2 tsp olive oil
1 onion, diced
2 medium size carrots, cut in thin diagnonal slices
1 can (15 oz) diced tomatoes
2 cans (15 oz size) cannelini beans, rinsed and drained well

In large plastic food storage bag, put the chicken, garlic, thyme, salt, and pepper. Seal tight and let marinade for 1 hour.

Get out a large heavy oven-proof pot (Dutch oven), add the olive oil, put over medium-high heat and when oil is hot, add the chicken. Cook, stirring, until chicken browns slightly; remove to a plate and set aside.

Turn oven on to 375 degrees to preheat, then continue cooking recipe.

To the same pot over medium-high heat, add the onion and carrots and cook until slightly softened.

Add the diced tomatoes and beans, bring to a boil, turn heat to low, add chicken back into pot, stir gently.

Cover pot and put in oven. Bake for 20 minutes, covered, then remove the cover and bake for 10 more minutes.

Serve hot in big shallow bowls with crusty bread. Will serve 6 to 8.