Ingredients for Chicken Cassoulet
- 1 (15-ounce) can cannellini beans
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium onion
- 4 cloves garlic
- 1 cup water
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 cup dry white wine
- 2 cups chicken broth
- 8 oz Low Fat Turkey Kielbasa
- 2 tablespoons olive oil
- 1 tablespoon ketchup
- 1 tablespoon honey
- 2 bay leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Cassoulet? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chicken Cassoulet
- Heat 2 tablespoons of olive oil in a large pan or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and cook until softened but not browned (about 5 minutes).
- Cut 1.5 lbs boneless, skinless chicken breasts into 1-inch pieces. Add to the pan.
- Cut 8 oz kielbasa into 1/2-inch slices and add to the pan.
- Add 4 cloves garlic, minced, to the pan and cook for 1 minute.
- Pour in 2 cups chicken broth, 1/2 cup dry white wine, and 1 cup water.
- Add 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, 1 tablespoon ketchup, 1 tablespoon honey, and 2 bay leaves.
- Bring to a simmer, then reduce heat and cook for 10-15 minutes, or until the chicken is cooked through and the liquid has reduced by half.
- Stir in 1 (15-ounce) can cannellini beans, drained and rinsed.
- Heat through for another 2-3 minutes. Serve hot.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
10g
Fat
19g
Carbs
16g
