Chicken Cassoulet with Gremolata

Chicken Cassoulet with Gremolata

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From: Diabetic Living Magazine

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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Nutrition per serving may change if servings are adjusted.
  • Chicken Cassoulet
  • Nonstick cooking spray
  • 6 skinless, boneless chicken thighs, trimmed of fat (about 1¼ pounds total)
  • 2 teaspoons olive oil
  • 2 medium leeks, trimmed and thinly sliced
  • 1 medium red sweet pepper, cut into thin bite-size strips
  • ⅓ cup dry white wine (optional)
  • 2 (15 ounce) cans no-salt-added cannellini beans (white kidney beans), rinsed and drained
  • 1 (14 ounce) can reduced-sodium chicken broth
  • ½ teaspoon dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Gremolata
  • ⅓ cup snipped fresh Italian (flat-leaf) parsley
  • 1 tablespoon finely shredded lemon peel
  • 3 cloves garlic, minced

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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°F).
  3. Meanwhile, prepare Gremolata: In a small bowl, combine parsley, lemon peel and garlic. Set aside.
  4. To serve, divide beans and chicken among six shallow serving bowls. Sprinkle with Gremolata just before serving.

Nutrition information

  • Serving size: 1 chicken thigh and ¾ cup bean mixture
  • Per serving: 268 calories; 6 g fat(1 g sat); 7 g fiber; 25 g carbohydrates; 27 g protein; 43 mcg folate; 78 mg cholesterol; 3 g sugars; 1,467 IU vitamin A; 35 mg vitamin C; 83 mg calcium; 4 mg iron; 388 mg sodium; 615 mg potassium
  • Nutrition Bonus: Vitamin C (58% daily value), Vitamin A (29% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ starch, ½ vegetable

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