Menu Enter a recipe name, ingredient, keyword...

Cassoulet for Today

By

Google Ads
Rate this recipe 0/5 (0 Votes)
Cassoulet for Today 0 Picture

Ingredients

  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 tablespoon olive oil, divided
  • 1 large onion, chopped
  • 2 garlic cloves, minced, divided
  • 1/2 cup white wine or chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 bay leaf
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 2 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained
  • 1/4 pound smoked turkey kielbasa, chopped
  • 3 bacon strips, cooked and crumbled
  • 1/2 cup soft whole wheat bread crumbs
  • 1/4 cup minced fresh parsley

Details

Preparation

Step 1

Sprinkle chicken with salt and pepper. In an ovenproof Dutch oven, brown chicken in 2 teaspoons oil in batches. Remove and keep warm.

In the same pan, saute onion in remaining oil until crisp-tender. Add 1 garlic clove; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. Stir in the tomatoes, bay leaf, rosemary, thyme and chicken; bring to a boil.

Cover and bake at 325° for 30 minutes. Add beans and kielbasa; cover and bake 20-25 minutes longer or until chicken is tender. Discard bay leaf. Stir in bacon.

Combine the bread crumbs, parsley and remaining garlic; sprinkle over cassoulet. Broil 3-4 in. from the heat for 2-3 minutes or until bread crumbs are golden brown.

Freeze option: Transfer baked chicken mixture to a baking dish, reserving bread crumb topping for baking. Cool; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat cassoulet, covered, until heated through and a thermometer inserted in chicken reads 165°. Prepare bread crumbs as directed; sprinkle over top. Bake, uncovered, until bread crumbs are golden brown.

Review this recipe