Cassoulet For Today

Name: Cassoulet For Today
Ingredients: 6 boneless skinless chicken thighs (about 1-1/2 pounds); 1/4 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 3 teaspoons olive oil, divided; 1 large onion, chopped; 1 garlic clove, minced; 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) 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; 1 garlic clove, minced

17 ingredients

4 steps

Ingredients

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
3 teaspoons olive oil, divided
1 large onion, chopped
1 garlic clove, minced
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) 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
1 garlic clove, minced

Directions

1

Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken on both sides. Remove from pan.
2

In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return to a boil.
3

Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes.
4

Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. Toss bread crumbs with parsley and garlic; sprinkle over top. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.