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Chicken Cassoulet

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  35 Minutes
Total Time:  40 Minutes
  2 servings
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.
1 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 kielbasa, 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.

Ingredient Note:  
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.
Chicken Cassoulet Recipe at
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 oil in a large skillet over medium heat. Add 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 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 rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase 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 broth, the remaining 1/4 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce 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 © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   2 servings
Calories: 411
Fat. Total: 14g
Protein: 34g
Carbohydrates, Total: 44g
Fat, Saturated: 3g
Fiber: 11g
Cholesterol: 83mg
Sodium: 975mg
% Cal. from Fat: 31%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Jinx Reviewed: 08/05/2009
Chicken Cassoulet
This is an easy and excellent recipes for camping too! I have a cast iron Dutch Oven that sets on coals and bury the oven in the ground with coals on top. I also have used pinto beans with this on camping and it is sooo good!
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