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Cassoulet-Style Chicken Thighs

Source: © EatingWell Magazine
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Rating: 4.5   Reviews: 4 See Reviews
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Active Time:  40 Minutes
Total Time:  45 Minutes
  6 servings
Classic cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. This version keeps it simple and not quite so rich with one skillet, healthier ingredients like low-fat kielbasa, and just 45 minutes to prepare.

Make Ahead Tip: Cover and refrigerate for up to 3 days.
2 15-ounce cans  white beans, rinsed
3/4 cup  fresh whole-wheat breadcrumbs (see Tip)
2 tablespoons  extra-virgin olive oil, divided
1 pound  boneless, skinless chicken thighs, trimmed of fat and cut into thirds
1   large onion, chopped
6 cloves  garlic, roughly chopped
1/2 teaspoon  dried rosemary
1/2 teaspoon  dried thyme
1/2 teaspoon  freshly ground pepper
1/2 cup  dry white wine
1/2 cup  reduced-sodium chicken broth
1/2 cup  water
1/2 pound  low-fat turkey kielbasa, sliced into 1/2-inch pieces
2 tablespoons  finely chopped parsley

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs.
Cassoulet-Style Chicken Thighs Recipe at
Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.

Toss breadcrumbs with 1 tablespoon oil in a small bowl. Heat a large skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.

Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side. Transfer to a plate.

Add onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. Add wine, increase heat to high and cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 1 to 2 minutes. Add broth, water, kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through, 3 to 5 minutes. Top with the toasted breadcrumbs and parsley.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   6 servings
Calories: 370
Fat. Total: 13g
Protein: 29g
Carbohydrates, Total: 40g
Fat, Saturated: 3g
Fiber: 10g
Cholesterol: 68mg
Sodium: 749mg
% Cal. from Fat: 32%
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Virginia, MI Reviewed: 04/17/2008
Delicious version of a classic, I like a crunchier crust, so I transfered it to a baking dish, added the bread crumbs, and baked it in a convection oven at 325 for about 20 minutes. It was hearty but not too heavy. I will make this often as a weeknight meal.
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