Cassoulet-Style Chicken Thighs Recipe

Name: Cassoulet-Style Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans white beans, rinsed; 3/4 cup fresh whole wheat breadcrumbs; 2 tablespoons extra virgin olive oil, divided; 1 lb boneless skinless chicken thighs, rimmed of fat and cut into thirds; 1 large onion, chopped; 6 garlic cloves, roughly chopped; 1/2 teaspoon dried rosemary; 1/2 teaspoon dried thyme; 1/2 teaspoon fresh ground pepper; 1/2 cup dry white wine; 1/2 cup reduced-sodium chicken broth; 1/2 cup water; 1/2 lb low-fat turkey kielbasa or 1/2 lb low-fat turkey kielbasa, sliced into 1/2-inch pieces; 2 tablespoons finely chopped parsley

Servings: persons

2 (15 ounce) cans white beans, rinsed
3/4 cup fresh whole wheat breadcrumbs
2 tablespoons extra virgin olive oil, divided
1 lb boneless skinless chicken thighs, rimmed of fat and cut into thirds
1 large onion, chopped
6 garlic cloves, roughly chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon fresh ground pepper
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1/2 cup water
1/2 lb low-fat turkey kielbasa or 1/2 lb low-fat turkey kielbasa, sliced into 1/2-inch pieces
2 tablespoons finely chopped parsley

1
Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.
2
Toss breadcrumbs with 1 tablespoon 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.
3
Heat the remaining 1 tablespoon 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.
4
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 minutes. Top with the toasted breadcrumbs and parsley.
5
Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (15 ounce) cans white beans, rinsed, 3/4 cup fresh whole wheat breadcrumbs, 2 tablespoons extra virgin olive oil, divided, 1 lb boneless skinless chicken thighs, rimmed of fat and cut into thirds, and more.

Yes, Cassoulet-Style Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cassoulet-Style Chicken Thighs

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