Ingredients for Cassoulet Style Chicken Thighs
- White Beans
- Fresh Whole Wheat Breadcrumbs
- Extra Virgin Olive Oil
- Boneless Skinless Chicken Thighs
- 1 medium onion, chopped
- Garlic Cloves
- Dried Rosemary
- Dried Thyme
- Fresh Ground Pepper
- Dry White Wine
- Reduced Sodium Chicken Broth
- ½ cup water
- Low Fat Turkey Kielbasa
- Fresh parsley, for garnish (optional)
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How to Make Cassoulet Style Chicken Thighs
- Preheat oven to 375°F (190°C).
- Tear 1 slice of bread into pieces and process in a food processor into about ⅓ cup coarse crumbs.
- In a small bowl, toss breadcrumbs with 1 tablespoon olive oil.
- Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
- Add 1 lb bone-in, skin-on chicken thighs (about 4) to the skillet in a single layer and cook until browned, about 2-3 minutes per side. Remove chicken from skillet and set aside.
- Add 1 medium onion, chopped, and 2 cloves garlic, minced, to the skillet and cook until softened, about 5 minutes.
- Stir in 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, and ¼ teaspoon black pepper. Cook for 30 seconds until fragrant.
- Pour in ½ cup dry white wine and increase heat to high. Cook, scraping up browned bits, until the wine reduces by half, about 1-2 minutes.
- Mash ½ cup of the 1 (15-ounce) can of cannellini beans with a fork. Add the mashed beans, remaining whole beans, 1 cup chicken broth, ½ cup water, 8 ounces low-fat kielbasa, sliced, and the reserved chicken to the skillet.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
- Sprinkle the prepared breadcrumbs over the chicken and beans.
- Bake in the preheated oven for 5-7 minutes, or until the breadcrumbs are golden brown and crispy.
- Garnish with fresh parsley before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
7g
Carbs
11g
