Chicken Cassoulet
INGREDIENTS
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1 15-ounce can white beans, rinsed
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1 teaspoon extra-virgin olive oil
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6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks
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1 small onion, chopped
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2 cloves garlic, roughly chopped
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1/4 cup plus 1 tablespoon water, divided
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1/4 teaspoon dried rosemary
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1/4 teaspoon dried thyme
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1/4 teaspoon freshly ground pepper
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1/4 cup dry white wine
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1/4 cup reduced-sodium chicken broth (see Tips for Two)
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3 ounces low-fat turkey kielbasa, sliced into 1/2-inch pieces
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1/4 cup Toasted Breadcrumbs (see Ingredient Note)
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Tips for Two:
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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.
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Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
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Ingredient Note:
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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.
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Active Time: 35 Minutes
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Total Time: 40 Minutes
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2 servings
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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
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