Quick Chicken Cassoulet
- Total Time 45m
Aside from a quick broil at the end, this modified cassoulet can be done entirely on the stovetop in a large skillet. Darker meat chicken thighs are recommended as they add a richer flavor to the dish than breast meat would, and smoky turkey kielbasa and a bit of bacon stand in nicely for the traditional pork sausages and ham hocks.
- 2 thick-cut slices of smoked bacon, roughly chopped
- 1 pound boneless, skinless chicken thighs (about 5), trimmed of fat and cut into 2-inch chunks
- 1 teaspoon olive oil
- 1 large Vidalia onion, chopped
- 1 carrot, chopped
- 1 celery stick, chopped
- 4 garlic cloves, chopped
- 1/2 teaspoon dried thyme
- 1/8 teaspoon cayenne pepper
- 1 cup dry white wine
- 1/2 cup low-sodium chicken broth
- One 14.5-ounce can diced tomatoes
- Two 15-ounce cans Great Northern white beans
- 2 bay leaves
- 12 ounces turkey kielbasa, sliced on the bias into 1/2-inch pieces
- 1/2 cup fresh breadcrumbs
- 1/4 cup grated Parmesan
- 2 tablespoons chopped parsley
In a Dutch oven or large straight-sided skillet, heat the oil over medium heat and cook the bacon until crispy, then set aside, leaving the drippings in the pan. Add the chicken and cook until browned on both sides, about 6 minutes total. Set the chicken aside with the bacon.
In the same pot, turn the heat to medium-high and heat the teaspoon of olive oil. Add the onion, carrot, celery, garlic, thyme and cayenne pepper. Saute until the onions are golden, about 8 minutes.
Add the wine and bay leaves to the pan and deglaze, scraping up any browned bits. Bring to a simmer and let the wine reduce by half, about 2 to 3 minutes. Add the broth, diced tomatoes, beans and kielbasa. Bring to a boil then reduce to a simmer. Let the mixture reduce for about 10 minutes until slightly thickened.
Preheat the broiler.
Return the chicken and bacon to the pan and simmer until the chicken is cooked through, about 5 minutes. Remove the bay leaves. Sprinkle the breadcrumbs and Parmesan on top and place under the broiler until lightly browned. Sprinkle with parsley and serve.
Recipe reprinted by permission of Cooking.com. All rights reserved.
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