- 1 pound boneless, skinless chicken thighs
- 2 cups unsalted chicken stock
- 1 cup diced yellow onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 garlic cloves, sliced
- 2 tablespoons vegetable oil
- 8 ounces Italian turkey sausage, casings removed
- 8 ounces baguette, cut into 1/2-inch cubes and toasted
- 3 tablespoons coarsely chopped fresh flat-leaf parsley
- 2 teaspoons fresh thyme
- 3/4 teaspoon kosher salt
- 1 (14-ounce) can low-sodium white beans, drained
- 1 (14-ounce) can diced tomatoes, drained
- Cooking spray
- calories 304
- fat 11.1 g
- satfat 2.4 g
- monofat 5.1 g
- polyfat 2.3 g
- protein 23 g
- carbohydrate 27 g
- fiber 4 g
- cholesterol 58 mg
- iron 3 mg
- sodium 689 mg
- calcium 57 mg
How to Make It
Preheat your oven to 400°.
Place the chicken thighs, the chicken stock, the onion, the carrots, the celery, and the garlic in a saucepan. Bring to a boil.
Reduce the heat and cook 30 minutes at a slight simmer, until the thighs are tender and the stock has reduced to about 1 1/2 cups.
Remove the chicken thighs from the stock, set aside, and when cool enough to touch, pull the meat into shreds. Reserve.
Heat a large skillet over medium-high heat. Add the oil and swirl. Cook the turkey sausage 10 minutes, until browned and fully cooked, yet still slightly moist.
In a large mixing bowl, combine the reduced stock mixture, the chicken, the sausage, the baguette, and the next 5 ingredients (through tomatoes). Toss.
Coat an 11 x 7-inch glass or ceramic baking dish with cooking spray. Transfer the chicken mixture to the sprayed baking dish and bake, uncovered, for 30 minutes, until the liquid is well absorbed, and the top is evenly browned.