From EatingWell: EatingWell Serves Two
A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a light touch. Serve with some crusty whole-grain rolls.
- 1 15-ounce can white beans, rinsed
- 1 teaspoon extra-virgin olive oil
- 6 ounces boneless, skinless chicken thighs, trimmed of fat and cut into 1 1/2-inch chunks
- 1 small onion, chopped
- 2 cloves garlic, roughly chopped
- 1/4 cup plus 1 tablespoon water, divided
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground pepper
- 1/4 cup dry white wine
- 1/4 cup reduced-sodium chicken broth, (see Tips for Two)
- 3 ounces low-fat turkey kielbasa, sliced into 1/2-inch pieces
- 1/4 cup Toasted Breadcrumbs, (see Note)
- Place 1/4 cup beans in a small bowl and mash roughly with the back of a fork or a potato masher. Add the remaining beans to the bowl.
- Heat oil in a large skillet over medium heat. Add chicken in a single layer. Cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a plate and cover with foil to keep warm.
- Add onion and garlic to the pan. Cook, stirring, until fragrant, about 1 minute. Add 1 tablespoon water. Cover and cook, stirring occasionally, until the onion is softened and browned, about 4 minutes. Add rosemary, thyme and pepper. Cook, stirring, until fragrant, about 30 seconds. Add wine; increase heat to high. Cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 30 seconds to 1 minute. Add broth, the remaining 1/4 cup water, kielbasa, the beans and chicken; bring to a boil. Reduce heat to a simmer, cover and cook until the chicken is cooked through, 3 to 5 minutes. Serve topped with Toasted Breadcrumbs.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 3 days.
- Tips for Two: Leftover canned broth keeps up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces, stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.
- Note: To make toasted breadcrumbs, toss 1/4 cup whole-wheat breadcrumbs with 1 teaspoon extra-virgin olive oil. Toast the breadcrumbs in a large skillet over medium-high heat, stirring often, until they are golden and crisp, 1 to 2 minutes.
Per serving: 411 calories; 14 g fat (3 g sat, 6 g mono); 83 mg cholesterol; 44 g carbohydrates; 34 g protein; 11 g fiber; 975 mg sodium; 667 mg potassium.
Nutrition Bonus: Iron & Zinc (20% daily value), Potassium (19% dv), Calcium (15% dv).
Exchanges: 2 starch, 2 vegetable, 4 lean meat
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- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- EatingWell Serves Two