A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
- One 15-ounce can white beans, rinsed
- 1 teaspoon extra-virgin olive oil
- 6 ounces boneless skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks
- 1 small onion, chopped
- 2 cloves garlic, roughly chopped
- 1/4 cup plus 1 tablespoon water, divided
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground pepper
- 1/4 cup dry white wine
- 1/4 cup reduced-sodium chicken broth (see Tips for Two)
- 3 ounces low-fat turkey kiepoundasa, sliced into 1/2-inch pieces
- 1/4 cup Toasted Breadcrumbs (see Ingredient Note)
- Tips for Two:
Broth Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator.
Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
To make toasted breadcrumbs, toss 1/4 cup whole-wheat breadcrumbs with 1 teaspoon extra-virgin olive oil. Toast the breadcrumbs in a large skillet over medium-high heat, stirring often, until they are golden and crisp, 1 to 2 minutes.
Place 1/4 cup beans in a small bowl and mash roughly with the back
of a fork or a potato masher. Add the remaining beans to the bowl.
Heat the oil in a large skillet over medium heat. Add the chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
Add the onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add the rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add the wine; increase the heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add the broth, the remaining 1/4 cup water, the kielbasa, beans and chicken; bring to a boil. Reduce the heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
411 calories; 14g total fat; 3g total saturated fat; 83mg cholesterol; 975mg sodium; 44g carbohydrates; 11g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
Don't Miss Out
Get an instant coupon for 10% off your next order*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*Some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close
Your instant coupon code is:
Enter code during checkout to receive 10% off your purchase.* This code will also be emailed to you.Close and Continue
*Some restrictions apply. To see restrictions, click here .