Chicken Cassoulet

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Chicken Cassoulet

Chicken Cassoulet

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.

Serves 2

Prep Time 35 min

Total Time 40 min.

Ingredients

  • 1 15-ounce c white beans, rinsed
  • 1 teaspoon extra-virgin olive oil
  • 6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks
  • 1 small onion, chopped
  • 2 cloves garlic, roughly chopped
  • 1/4 cup plus 1 water, divided
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground pepper
  • 1/4 cup dry white wine
  • 1/4 cup reduced-sodium chicken broth, (see Tips for Two)
  • 3 ounces low-fat turkey kielbasa, sliced into 1/2-inch pieces
  • 1/4 cup Toasted Breadcrumbs, (see Note)

Cooking Directions

Step 1

Place 1/4 cup beans in a small bowl and mash roughly with the back of a fork or a potato masher. Add the remaining beans to the bowl.

Step 2

Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.

Step 3

Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 1/4 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.


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