Shortcut Chicken Cassoulet

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

Step 1

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

Step 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.

Step 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.

Step 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.

Step 5

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 452Calories from Fat 24

% Daily Value *
Total Fat 12g19%

Saturated Fat 4g20%
Cholesterol 125mg42%
Sodium 1003mg42%
Total Carbohydrate 40g14%

Dietary Fiber 11g44%
Protein 45g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Shortcut Chicken Cassoulet