Quick Chicken Cassoulet

A quick version of a classic french dish with beans, kielbasa, and chicken.

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Ingredients:

• 4 boned skinned chicken thighs (~4 oz each)  
• 8 oz turkey kielbasa  
• 1 oz french bread  
• 1 t olive oil  
• 1 onion, diced  
• 2 carrots, chopped  
• 2/3 c reduced fat chicken broth  
• 2 t fresh thyme or 1 t dried thyme  
• 1 dried bay leaf  
• 2 cans (15 oz) cannellini beans, rinsed and drained  
• 1 T chopped parsley  salt

Method

1. Remove and discard fat from chicken. Rinse and pat dry. Cut kielbasa into 1/2 thick slices. 2. Cut or tear bread into 1/2 in cubes. Chop in food processor into coarse crumbs, should result in ~1/2 cup. In 5-6 c non-stick pan over medium high heat stir crumbs into 1/2 t olive oil until lt brown and crisp, ~5 minutes. Scrape into bowl. 3. Return pan to high heat; add remaining oil. When hot add chicken and kielbasa; turn occasionally and brown on all sides 4-6 minutes total. As chicken/kielbasa brown transfer to a bowl. Add carrots and onion to pan; cook until onion is limp ~5minutes. 4. Add broth, thyme, bay leaf, beans, chicken and kielbasa. Cover and bring to a boil. Reduce heat to low and simmer until chicken is no longer pink in the middle ~5-7 minutes. 5. Spoon into bowls, sprinkle with crumbs and parsely. Salt to taste. Serve with crusty bread.

Notes:

Number of servings: 4

Submitted By: chkazmer859653
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