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Cassoulet-Style Chicken Thighs
Cassoulet-Style Chicken Thighs
22 Reviews
From: EatingWell Magazine, February/March 2006
Classic cassoulet recipes can take days to make and of course contain rashers of duck, smoked meats and the like. This version keeps it simple and not quite so rich with one skillet, healthier ingredients like low-fat kielbasa, and just 45 minutes to prepare.
- By: EatingWell Test Kitchen
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 15-ounce cans white beans, rinsed
- ¾ cup fresh whole-wheat breadcrumbs, (see Tip)
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound boneless, skinless chicken thighs, trimmed of fat and cut into thirds
- 1 large onion, chopped
- 6 cloves garlic, roughly chopped
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon freshly ground pepper
- ½ cup dry white wine
- ½ cup reduced-sodium chicken broth
- ½ cup water
- ½ pound low-fat turkey kielbasa, sliced into ½-inch pieces
- 2 tablespoons finely chopped parsley
Preparation
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Active
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Ready In
- Put ½ cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.
- Toss breadcrumbs with 1 tablespoon oil in a small bowl. Heat a large skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side. Transfer to a plate.
- Add onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. Add wine, increase heat to high and cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 1 to 2 minutes. Add broth, water, kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through, 3 to 5 minutes. Top with the toasted breadcrumbs and parsley.
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
- Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about ⅓ cup crumbs.
- Per serving: 381 calories; 13 g fat(3 g sat); 10 g fiber; 40 g carbohydrates; 30 g protein; 133 mcg folate; 67 mg cholesterol; 6 g sugars; 149 IU vitamin A; 7 mg vitamin C; 102 mg calcium; 3 mg iron; 802 mg sodium; 650 mg potassium
- Nutrition Bonus: Folate (33% daily value)
- Carbohydrate Servings: 2½
Reviews 22
February 24, 2017
By: Saffers47
Really liked this one. Great the next day. Will make this one again and again. Thanks!
November 22, 2014
By: EatingWell User
My FAMILY Loved this!
I opted out for the water and just used 1 cup of chicken broth and the wine of course. Totally easy and delish! I was nervous about my picky spoiled family and they gobbled it up totally! nothing was left.
Very successful dish. Made it ahead of time and it sat in the fridge for the day then I just heated it up. Thick and wonderful. Adding to my rotation!
September 21, 2014
By: EatingWell User
Delicious. Two things I did that took care of the too liquidy problem: substituted a can of condensed Bean with Bacon Soup for one of the cans of beans (great suggestion that made it thicker and added flavor so you don't need to increase any of the herbs/spices) and left out the 1/2 cup water. Let the last section simmer an extra 3 or 4 minutes and it's thick and perfect.
July 03, 2012
By: EatingWell User
Utterly delish and so healthy! Made it without the sausage and the breadcrumbs and it was still wonderful. Added some chopped up kale. Smashing some of the beans into the broth is what makes it saucy. I have recommended to a number of people and it always gets rave reviews.
June 01, 2010
By: EatingWell User
This was an impulse make when at 6:00 pm I was searching for something for dinner. All the ingredients are staples in our house, even turkey kielbasa, which my son especially adores. This went together so fast and I served it over smashed potatoes with peas on the side (I know, 2 starches, oh well). Since kielbasa comes in 14oz packages I used the whole package (what was I going to do with the pesky leftover 6 ounces?) and only used one can of beans. If I had a bigger crowd I would have done both cans of beans. Tons of flavor and the potatoes soaked up the sauce. My husband suggested I make it again and the kids enjoyed it too.
April 14, 2010
By: EatingWell User
We found this recipe very delicious and satisfying. I did make a few adjustments. My wife says I'm incapable of following a recipe to the letter. She may be right. I used Member's Mark poblano chicken sausage from Sam's Club in lieu of the kielbasi. I used all fresh herbs; crushed the garlic instead of chopping; used canneloni beans and simmered for about 4 hours before serving. We've added it to our family cookbook. We belong to a dinner club and will suggest this as an entree in the near future. Thanks EatingWell. I'm eager to try the other recipes too! I meant to photograph the dish for my website before serving but it smelled so good that I couldn't wait to tuck in! Next time, I promise to get a shot on my site.
Bill Fields
Hermann, MO
www.2soaringhearts.com
December 17, 2009
By: EatingWell User
I made this over the weekend. I used chicken thighs with the bone in I also put everything in the crock pot. I skined the chicken and browned them. I also browned the turkey keilbas to give it color. I put the beans and onion and garlic in crock pot while i browning the meat. Added the sausge next and the chicken thighs. It cooked on low for about 5 hrs. I removed the chicken thighs let then cool and shreded the meat and returned it to the pot very delicluous
a in ga
September 22, 2009
By: EatingWell User
This was comfort food extraordinaire! I used some bone-in, skin on chicken thighs I got on sale. I de-skinned them and just let them cook for about 15 minutes in the final step. Then we were able to take the meat off the bones. The flavor of the recipe is well-layered. This is going in the regular rotation, for sure!
tt, AZ
September 22, 2009
By: EatingWell User
I added a small smoke ham hock and it gave it and amazing flavor.
Maelob, Enfield, CT
