Rustic Chicken With Kielbasa Cassoulet |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This version of a classic cassoulet keeps life simple. Ingredients:
2 15-ounce cans white beans, rinsed |
3/4 cup fresh whole wheat breadcrumbs |
2 tbsps. extra virgin olive oil, divided |
2-3 pounds boneless, skinless chicken thighs, trimmed of fat and cut in half |
1 large onion, chopped |
2 celery ribs, peeled and chopped |
1 tomato, peeled, seeded, chopped or diced |
5-6 garlic cloves, roughly chopped or minced |
1/2 teaspoon dried rosemary |
1/2 teaspoon dried thyme |
1/2 teaspoon freshly ground pepper |
1/2 cup dry white wine or low acid apple juice |
1/2 cup sodium reduced chicken broth |
1/2 cup water |
1/2 pound low-fat turkey kielbasa, sliced into 1/2 - 1 inch pieces |
2-3 tbsps. fresh parsley, chopped |
Directions:
1. Put 1/2 cup beans in a small bowl and mash with a fork.
2. Add the remaining beans and set aside.
3. Toss breadcrumbs with 1 tablespoon oil in a small bowl.
4. Heat a large skillet over medium-high heat.
5. Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes.
6. Transfer to a plate and set aside.
7. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chicken in a single layer and cook until browned, turning once, 10-12 minutes per side.
8. Transfer to a plate.
9. Add onion, celery, and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 10 minutes.
10. Add chopped tomato, rosemary, thyme and pepper and cook, stirring, until fragrant, about 1 minute.
11. 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.
12. Add broth, water, kielbasa, the reserved beans and chicken.
13. Bring to a boil.
14. Reduce heat, cover and simmer until the chicken is cooked through, 10-15 minutes.
15. Top with the toasted breadcrumbs and parsley.
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