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.

EatingWell Test Kitchen
Source: EatingWell Magazine, February/March 2006

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Recipe Summary

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.

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  • 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.

Tips

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 1/3 cup crumbs.

Nutrition Facts

381 calories; protein 29.6g 59% DV; carbohydrates 39.6g 13% DV; dietary fiber 9.9g 39% DV; sugars 6.1g; fat 13.3g 21% DV; saturated fat 2.9g 14% DV; cholesterol 67.2mg 22% DV; vitamin a iu 148.6IU 3% DV; vitamin c 7.1mg 12% DV; folate 132.6mcg 33% DV; calcium 102.3mg 10% DV; iron 3.2mg 18% DV; magnesium 37.5mg 13% DV; potassium 650.3mg 18% DV; sodium 801.7mg 32% DV; thiamin 0.1mg 13% DV.

Reviews (22)

Read More Reviews
22 Ratings
  • 5 star values: 20
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/31/2011
This recipe was just blah. The sauce is so runny that it just seperates on a plate. Usually you add kielbasa to anything and its good. This one you can skip. Karen Westchester IL Read More
Rating: 5 stars
10/31/2011
we LOVE this recipe!! i used 1tsp. of the spices and all i had was thighs with bone and skin. i took off the skin and browned the meat. followed the rest of the recipe and finished the chicken off in the sauce. i had a bag of spinach i had to use and added that on top at the end. gave it some color and tasted great!! will make and recommend this alot!!! made my house smell...AWESOME!!!! julie Spokane WA Read More
Rating: 5 stars
10/31/2011
This is a keeper in my books it was easy to make very filling. It was a good combination of flavors. Would make it again.. cathy Anaheim CA Read More
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Rating: 5 stars
10/31/2011
I have made this recipe three times 2006/2007 winter. Always a hit as it is so WARMING during cold weather. I use ONE 15-oz can of white beans and ONE 11.25-oz can of condensed Bean with Bacon Soup undiluted any brand. Soup complexes the flavor further and saves mashing the white beans. Also I use only one clove of garlic per family preference. Anonymous Cedar Key No Read More
Rating: 5 stars
10/30/2011
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. Read More
Rating: 5 stars
10/31/2011
This is a great dish but needs a little extra spice also I let it simmer with lid off for a bit before returning the chicken or it's too soupy. Anonymous Stevensville MI Read More
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Rating: 5 stars
10/31/2011
This dish is incredibly easy and loaded with flavor. My husband absolutely clamors for it. This will be in our regular rotation for quite a while. Anonymous Read More
Rating: 5 stars
10/31/2011
I really loved this recipe. This was my first recipe off E.W. and my whole family enjoyed it very much. I used chicken breasts instead thighs to make it even more healthy for you but the other people are right. Use lots of spice and let it boil down some more so it isn't as soupy. This one is going on my recipe cd. Anonymous Forest VA Read More
Rating: 5 stars
10/31/2011
A wonderful winter dish! Love the heart-friendly bean component. Would add a bit more spices for more flavor and keep the 6 cloves of garlic. Will make it for a couples night after a nice green salad! Anonymous Wilton CT Read More