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
Ingredients
  • 1 15-ounce can 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 tablespoon 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)
Directions
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.
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.
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.
Nutrition Information
Per serving
Calories: 411
Carbohydrates: 44g
Fat: 14g
Saturated Fat: 3g
Monounsaturated Fat: 6g
Protein: 34g
Cholesterol: 83mg
Dietary Fiber: 11g
Potassium: 667mg
Sodium: 975mg
Nutrition Bonus: Iron and Zinc (20% daily value), Potassium (19% dv), Calcium (15% dv).
SERVES: 2
PREP TIME: 35 minutes
TOTAL TIME: 40 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
High Fiber
Low Sat Fat
High Potassium
High Calcium
Heart Healthy
MAKE AHEAD TIP:
To make ahead: Cover and refrigerate for up to 3 days.
RECIPE TIPS:
Tips for Two
Broth Storage: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator.
Uses: Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
Ingredient note:
To make toasted breadcrumbs, toss 1/4 cup whole-wheat breadcrumbs with 1 teaspoon extra-virgin olive oil. Toast the breadcrumbs in a large skillet over medium-high heat, stirring often, until they are golden and crisp, 1 to 2 minutes.
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Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.