Cassoulet-Style Chicken Thighs

From EatingWell: February/March 2006, EatingWell Serves Two — Subscribe Now!

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 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...

Comments

Comment	Posted
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	8 weeks 4 days ago
I added a small smoke ham hock and it gave it and amazing flavor. Maelob, Enfield, CT	8 weeks 4 days ago
we LOVE this recipe!! i used 1tsp. of the spices and all i had was thighs with bone and skin. i took off the skin and browned the meat. followed the rest of the recipe and finished the chicken off in the sauce. i had a bag of spinach i had to use and added that on top at the end. gave it some color and tasted great!! will make and recommend this alot!!! made my house smell...AWESOME!!!! julie, Spokane, WA	8 weeks 4 days ago
This recipe was just blah. The sauce is so runny that it just seperates on a plate. Usually you add kielbasa to anything and its good. This one you can skip. Karen, Westchester, IL	8 weeks 4 days ago
This is a keeper in my books, it was easy to make, very filling. It was a good combination of flavors. Would make it again.. cathy, Anaheim, CA	8 weeks 4 days ago
Easy & delicious!! Penelope, Selinsgrove, PA	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago
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	8 weeks 4 days ago