Cassoulet-Style Chicken Thighs

Name: Cassoulet-Style Chicken Thighs
Ingredients: 2 15-ounce cans white beans, rinsed; 3/4 cup fresh whole-wheat breadcrumbs (see Tip); 2 tablespoons extra-virgin olive oil, divided; 1 pound boneless, skinless chicken thighs, trimmed of fat and cut into thirds; 1 large onion, chopped; 6 cloves garlic, roughly chopped; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 1/2 teaspoon freshly ground pepper; 1/2 cup dry white wine; 1/2 cup reduced-sodium chicken broth; 1/2 cup water; 1/2 pound low-fat turkey kielbasa, sliced into 1/2-inch pieces; 2 tablespoons finely chopped parsley; Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs

Cassoulet-Style Chicken Thighs was pinched from <a href="http://www.cooking.com/recipes-and-more/RecPrint.aspx?rid=9528" target="_blank">www.cooking.com.</a>

INGREDIENTS

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2 15-ounce cans white beans, rinsed

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3/4 cup fresh whole-wheat breadcrumbs (see Tip)

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2 tablespoons extra-virgin olive oil, divided

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1 pound boneless, skinless chicken thighs, trimmed of fat and cut into thirds

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1 large onion, chopped

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6 cloves garlic, roughly chopped

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1/2 teaspoon dried rosemary

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1/2 teaspoon dried thyme

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1/2 teaspoon freshly ground pepper

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1/2 cup dry white wine

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1/2 cup reduced-sodium chicken broth

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1/2 cup water

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1/2 pound low-fat turkey kielbasa, sliced into 1/2-inch pieces

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2 tablespoons finely chopped parsley

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Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs

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