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Chicken Cassoulet with Acorn Squash

Yield

8 servings (serving size: 1 1/2 cups)

The squash-and-bean mixture (paragraphs 1 and 2 in the method) can be prepared a day ahead of time; cover and refrigerate.

Ingredients

  • 1 tablespoon stick margarine or butter
  • 2 cups chopped onion, divided
  • 2 garlic cloves, minced
  • 1/2 cup dry Marsala or apple cider
  • 2 tablespoons chopped fresh parsley
  • 3/4 teaspoon dried thyme, divided
  • 3/4 teaspoon black pepper, divided
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon dried basil
  • 1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
  • 2 cups water
  • 2 cups diced peeled acorn squash
  • 1 cup diced carrot
  • 2 (15-ounce) cans Great Northern beans, drained
  • 1 pound skinned, boned chicken breast
  • 2 bacon slices
  • 1/2 pound smoked turkey sausage, cut into 1/4-inch slices

Nutrition Information

  • calories 261
  • caloriesfromfat 21 %
  • fat 6.1 g
  • satfat 2.2 g
  • monofat 1.9 g
  • polyfat 1.3 g
  • protein 25 g
  • carbohydrate 27.8 g
  • fiber 4.5 g
  • cholesterol 50 mg
  • iron 6 mg
  • sodium 817 mg
  • calcium 108 mg

How to Make It

  1. Melt margarine in a large ovenproof Dutch oven over medium heat. Add 1 cup onion and garlic, and sauté for 5 minutes. Add Marsala, parsley, 1/4 teaspoon thyme, 1/4 teaspoon pepper, 1/4 teaspoon salt, basil, and tomatoes; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Spoon into a bowl; set aside.

  2. Combine 1/4 teaspoon salt, 2 cups water, squash, and carrot in pan, and bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes or until the vegetables are tender. Partially mash the beans with a potato masher, and add beans and tomato mixture to pan. Cook over medium-low heat 30 minutes or until thick. Remove from heat.

  3. Preheat oven to 325°.

  4. Rub chicken with 1/2 teaspoon thyme and 1/2 teaspoon pepper; set aside. Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan; crumble bacon, and set aside. Add chicken to bacon drippings in pan; cook 3 minutes on each side or until browned. Remove chicken from skillet; cut into 1-inch pieces. Add 1 cup onion and sausage to skillet; sauté 5 minutes or until lightly browned. Add the chicken, crumbled bacon, and sausage mixture to bean mixture in pan, stirring to combine.

  5. Cover and bake at 325° for 1 hour. Uncover and bake an additional 30 minutes.