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.

Makes 6 servings

ACTIVE TIME: 40 minutes

TOTAL TIME: 45 minutes

EASE OF PREPARATION: Easy

2 15-ounce cans white beans, rinsed
3/4 cup fresh whole-wheat breadcrumbs (see Tip)
2 tablespoons extra-virgin olive oil, divided
1 pound boneless, skinless chicken thighs, trimmed of fat and cut into thirds
1 large onion, chopped
6 cloves garlic, roughly chopped
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1/2 cup water
1/2 pound low-fat turkey kielbasa, sliced into 1/2-inch pieces
2 tablespoons finely chopped parsley

1. Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.
2. Toss breadcrumbs with 1 tablespoon oil in a small bowl. Heat a large skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.
3. Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side. Transfer to a plate.
4. Add onion and garlic to the skillet and cook, stirring occasionally, until the onion is softened, about 5 minutes. Add rosemary, thyme and pepper and cook, stirring, until fragrant, about 30 seconds. Add wine, increase heat to high and cook, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by about half, 1 to 2 minutes. Add broth, water, kielbasa, the reserved beans and chicken; bring to a boil. Reduce heat, cover and simmer until the chicken is cooked through, 3 to 5 minutes. Top with the toasted breadcrumbs and parsley.

NUTRITION INFORMATION: Per serving: 370 calories; 13 g fat (3 g sat, 6 g mono); 68 mg cholesterol; 40 g carbohydrate; 29 g protein; 10 g fiber; 749 mg sodium.

Nutrition bonus: Fiber (41% daily value), Folate (37% dv), Iron (20% dv).

1 Carbohydrate Serving


Exchanges: 2 starch, 1 vegetable, 4 lean meat

TIP: Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs.

MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.

Quick, easy, tastes great. Can't ask for more.

Anonymous

Perfect for dinner after a day of playing in the snow. I'll make this again!

Anonymous

This dish is incredibly easy and loaded with flavor. My husband absolutely clamors for it. This will be in our regular rotation for quite a while.

Anonymous

A wonderful winter dish! Love the heart-friendly bean component. Would add a bit more spices for more flavor and keep the 6 cloves of garlic. Will make it for a couples night after a nice green salad!

Anonymous, Wilton, CT

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

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

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

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

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

Easy & delicious!!

Penelope, Selinsgrove, PA

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