This easy chicken cassoulet is a great choice for busy weeknights. Serve with a green salad and crusty bread for a complete meal.
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
How to Make It
Remove and discard excess fat from chicken; rinse thighs and pat dry. Cut sausages into 1/2-inch-thick slices.
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.
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.
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.
Spoon cassoulet into shallow bowls and sprinkle with toasted bread crumbs and parsley. Add salt to taste.
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So delicious! If I were to make again, I'd add 1 cup of broth instead of 2/3 of a cup as the beans soak it all up and it was a little too dry. I used lean turkey kielbasa to cut down on fat. I cooked my chicken on the bone; it took about 15 minutes to cook through. Then I cut the meat off the bone before serving.
This seemed almost a synergistic dish: i.e., it came out better than the sum of its parts. Everyone in the family loved it, including a famously picky teenager who generally doesn't like anything that comes under the heading of "food," and our 4-year old, who kept asking for more.
We generally follow the recipe the first time before making any changes, but a slip of the container led to ours being too soupy, but it was still excellent.
I can see this becoming a family staple.
This was super easy to make and was very good. I made this the day before we ate it while simultaneously cooking that day's dinner. I used chicken stock instead of wine and had no issues with it being soupy; had to even put in some extra stock. At bedtime, we put it in the refer and then re-heated it the next day. We had it with jasmine rice - I wanted bread but neither of us wanted to go to the store to get it. We also froze the leftovers in single serving containers to pull out for lunches. I think it could have used a bit more spice but overall this was very, very good and I will make it again.