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Shortcut Chicken Cassoulet

James Carrier
Yield

Makes 4 servings

This easy chicken cassoulet is a great choice for busy weeknights.  Serve with a green salad and crusty bread for a complete meal.

Ingredients

  • 4 boned, skinned chicken thighs (4 oz. each)
  • 8 ounces turkey kielbasa (Polish) sausages
  • 1 ounce French bread
  • 1 teaspoon olive oil
  • 1 onion (8 oz.), peeled and chopped
  • 2 carrots (8 oz. total), peeled and chopped
  • 2/3 cup fat-skimmed chicken broth
  • 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
  • 1 dried bay leaf
  • 2 cans (15 oz. each) cannellini (white) beans, rinsed and drained
  • 1 tablespoon chopped parsley
  • Salt

Nutrition Information

  • calories 452
  • caloriesfromfat 24 %
  • protein 45 g
  • fat 12 g
  • satfat 4 g
  • carbohydrate 40 g
  • fiber 11 g
  • sodium 1003 mg
  • cholesterol 125 mg

How to Make It

  1. Remove and discard excess fat from chicken; rinse thighs and pat dry. Cut sausages into 1/2-inch-thick slices.

  2. Cut or tear bread into 1/2-inch chunks. Whirl in a food processor or blender into coarse crumbs; you should have 1/2 cup. In a 5- to 6-quart nonstick pan over medium-high heat, stir crumbs in 1/2 teaspoon olive oil until lightly browned and crisp, about 5 minutes. Scrape into a bowl.

  3. Return pan to high heat; add remaining 1/2 teaspoon oil. When hot, add chicken and sausages; turn occasionally to brown on all sides, 4 to 6 minutes total. As chicken and sausages are browned, transfer to a plate. Add onion and carrots to pan; stir often until onion is limp, about 5 minutes.

  4. Add broth, thyme, bay leaf, beans, chicken, and sausages; cover and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until chicken is no longer pink in center of thickest part (cut to test), 5 to 7 minutes.

  5. Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.