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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 6 |
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Traditionally cooked for hours, this version of the rustic French dish offers the same homey taste in less time. Itâs easy on the wallet, too. âVirginia Anthony, Jacksonville, Florida Ingredients:
6 boneless skinless chicken thighs (about 1-1/2 pounds) |
1/4 teaspoon salt |
1/4 teaspoon coarsely ground pepper |
1 tablespoon olive oil, divided |
1 large onion, chopped |
2 garlic cloves, minced, divided |
1/2 cup white wine or chicken broth |
1 can (14-1/2 ounces) diced tomatoes, drained |
1 bay leaf |
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
1/4 pound smoked turkey kielbasa, chopped |
3 bacon strips, cooked and crumbled |
1/2 cup soft whole wheat bread crumbs |
1/4 cup minced fresh parsley |
Directions:
1. Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown chicken in 2 teaspoons oil in batches. Remove and keep warm.
2. In the same pan, saute onion in remaining oil until crisp-tender. Add 1 garlic clove; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in the tomatoes, bay leaf, rosemary, thyme and chicken; bring to a boil.
3. Cover and bake at 325° for 30 minutes. Add beans and kielbasa; cover and bake 20-25 minutes longer or until chicken is tender. Discard bay leaf. Stir in bacon.
4. Combine the bread crumbs, parsley and remaining garlic; sprinkle over cassoulet. Broil 3-4 in. from the heat for 2-3 minutes or until bread crumbs are golden brown. Yield: 6 servings.
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