The flavors of this chicken stew--from mild leeks, nutty cannellini beans and sweet red pepper--are balanced by the fragrant gremolata that's served on top. Source: Diabetic Living Magazine

Diabetic Living Magazine


Chicken Cassoulet


Instructions Checklist
  • Prepare Chicken Cassoulet: Lightly coat an unheated 4-quart nonstick saucepan or Dutch oven with cooking spray. Preheat over medium-high heat. Add chicken thighs to hot pan and cook until browned on both sides. Remove from pan; set aside.

  • Add oil to pan. Add leeks and sweet pepper. Cook for 5 minutes or until tender, stirring occasionally. If desired, carefully add wine. Bring to boiling and cook until wine is nearly evaporated. Stir in beans, broth, thyme, salt and black pepper. Bring to boiling; reduce heat. Place chicken thighs on top of bean mixture. Simmer, covered, for 20 minutes or until chicken thighs are no longer pink (180 degrees F).

  • Meanwhile, prepare Gremolata: In a small bowl, combine parsley, lemon peel and garlic. Set aside.

  • To serve, divide beans and chicken among six shallow serving bowls. Sprinkle with Gremolata just before serving.

Nutrition Facts

268 calories; 6.5 g total fat; 1.2 g saturated fat; 78 mg cholesterol; 388 mg sodium. 615 mg potassium; 25.2 g carbohydrates; 6.7 g fiber; 3 g sugar; 26.8 g protein; 1467 IU vitamin a iu; 35 mg vitamin c; 43 mcg folate; 83 mg calcium; 4 mg iron; 101 mg magnesium;