Ingredients

• 2 15-ounce c white beans, rinsed
• 3/4 cup fresh whole-wheat breadcrumbs, (see Tip)
• 2 tablespoon 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 tablespoon finely chopped parsley

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Cooking Directions

Step 1

Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.

Step 2

Toss breadcrumbs with 1 tablespoon oil in a small bowl. Heat a large skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.

Step 3

Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side. Transfer to a plate.

Step 4

Add onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. 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. Add broth, water, kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through, 3 to 5 minutes. Top with the toasted breadcrumbs and parsley.