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Cassoulet-Style Chicken Thighs

February/March 2006, EatingWell Serves Two

Your rating: None Average: 3.9 (49 votes)

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.



READER'S COMMENT:
"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...
Cassoulet-Style Chicken Thighs Recipe

19 Reviews for Cassoulet-Style Chicken Thighs

07/03/2012
Anonymous

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.

Comments
06/01/2010
Anonymous

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.

Comments
04/14/2010
Anonymous

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

Comments
12/17/2009
bap

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

Comments
09/22/2009
Anonymous

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

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