Cassoulet-Style Chicken Thighs

By Moxey2009

Cassoulet is a rich, slow-cooked bean stew or casserole originating in the south of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. It was originally a peasant dish, but is considered haute cuisine with the addition of finer meats. This version is simpler and healthier and take about 45 minutes to prepare.

Ingredients

• 2 15oz cans white beans, rinsed
• 3/4 cup fresh whole-wheat breadcrumbs
• 2 Tbls extra-virgin olive oil, divided
• 1 lb boneless, skinless chicken thighs, trimmed of fat and cut into thirds.
• 1 large onion, chopped
• 6 cloves garlic, roughly chopped
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/2 tsp freshly ground pepper
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 1/2 cup water
• 1/2 lb kielbasa, sliced into 1/2 inch pieces
• 2 Tbls finely chopped parsley

Details

Servings 6

Preparation

Step 1

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

Toss breadcrumbs with 1 Tbls 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.

Heat the remaining 1 Tbls 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.

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 mintues. Top with the toasted breadcrumbs and parsley.