A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.

EatingWell Test Kitchen


Recipe Summary

40 mins


Ingredient Checklist


Instructions Checklist
  • Place 1/4 cup beans in a small bowl and mash roughly with the back

  • of a fork or a potato masher. Add the remaining beans to the bowl.

  • Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.

  • Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 14 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.

Note: To make toasted breadcrumbs, toss 1/4 cup whole-wheat breadcrumbs with 1 teaspoon extra-virgin olive oil. Toast the breadcrumbs in a large skillet over medium-high heat, stirring often, until they are golden and crisp, 1 to 2 minutes.

Nutrition Facts

441 calories; protein 35.1g 70% DV; carbohydrates 44g 14% DV; exchange other carbs 3; dietary fiber 10.8g 43% DV; sugars 6.2g; fat 15.1g 23% DV; saturated fat 3.4g 17% DV; cholesterol 81.9mg 27% DV; vitamin a iu 50.8IU 1% DV; vitamin c 3.7mg 6% DV; folate 143.2mcg 36% DV; calcium 109.4mg 11% DV; iron 3.6mg 20% DV; magnesium 40.8mg 15% DV; potassium 695.8mg 20% DV; sodium 1049mg 42% DV; thiamin 0.1mg 14% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I ve used this recipe at least a dozen times and it s relatively fool-proof. The resulting dish is great! I originally came across it in a Eating Well cookbook about meals for 2 people. Doubling or tripling it works well. I ve substituted Andouille sausage occasionally and sometimes use bone-in chicken thighs and cut them up after browning. Everyone who s had this seems to like it! Read More
Rating: 4 stars
Yum My hubby actually scarfed this down! His comment...You can make this again. Only dropped it to 4 stars because the turkey kielbasa wasn't available in any of the stores around so I used mild turkey sausage and it worked well. Pros: Qick especially if you have left over chicken Read More
Rating: 5 stars
Excellent Recipe Flavors came together like it really did cook for days. Satisfying healthy...true comfort food!!! Pros: Easy to put together Read More