Cassoulet for Today
Recipe information
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Cooking:
45 min.
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Servings per container:
6
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Source:

Ingredients for - Cassoulet for Today

1. 6 boneless skinless chicken thighs (about 1-1/2 pounds) -
2. 1/4 teaspoon salt -
3. 1/4 teaspoon coarsely ground pepper -
4. 3 teaspoons olive oil, divided -
5. 1 large onion, chopped -
6. 1 garlic clove, minced -
7. 1/2 cup white wine or chicken broth -
8. 1 can (14-1/2 ounces) diced tomatoes, drained -
9. 1 bay leaf -
10. 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed -
11. 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme -
12. 2 cans (15 ounces each) cannellini beans, rinsed and drained -
13. 1/4 pound smoked turkey kielbasa, chopped -
14. 3 bacon strips, cooked and crumbled -
15. Topping: -
16. 1/2 cup soft whole wheat bread crumbs -
17. 1/4 cup minced fresh parsley -
18. 1 garlic clove, minced -

How to cook deliciously - Cassoulet for Today

1. Stage

Preheat oven to 325°. Sprinkle chicken with salt and pepper. In a broiler-safe Dutch oven, heat 2 teaspoons oil over medium heat; brown chicken on both sides. Remove from pan.

2. Stage

In same pan, saute onion in remaining oil over medium heat until crisp-tender. Add garlic; cook 1 minute. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add tomatoes, herbs and chicken; return to a boil.

3. Stage

Transfer to oven; bake, covered, 30 minutes. Stir in beans and kielbasa; bake, covered, until chicken is tender, 20-25 minutes longer.

4. Stage

Remove from oven; preheat broiler. Discard bay leaf; stir in bacon. Toss bread crumbs with parsley and garlic; sprinkle over top. Place in oven so surface of cassoulet is 4-5 in. from heat; broil until crumbs are golden brown, 2-3 minutes.