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Cassoulet-Style Chicken Thighs

February/March 2006, EatingWell Serves Two

Your rating: None Average: 3.9 (48 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

09/22/2009
Anonymous

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

Comments
09/22/2009
Anonymous

Hi All! I thought the taste was great. I love northern beans and thyme. But I have to admit there was a little too much liquid. I also could have done without the breadcrumbs because I had to precook them and then shift them to another plate (one more thing to wash). Do NOT use store bought breadcrumbs. They are too herbal and sweet. Add a veggie to the side, like asparagus.

, Northern, NJ

Comments
09/22/2009
Anonymous

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

Comments
09/22/2009
Anonymous

Very tasty--a nice winter dish. I found the spices too subtle. I doubled the thyme and rosemary, and honestly would triple or quadruple them next time. It definitely needs a bright veggie with it, since it's lots of tan and brown.

Anonymous, New York, NY

Comments
09/22/2009
Anonymous

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

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