Cassoulet-style Chicken Thighs |
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Prep Time: 0 Minutes Cook Time: 18 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Chicken Thighs cooked with white beans, white wine and turkey kielbasa. Ingredients:
2 15-ounce cans white beans, rinsed |
3/4 cup breadcrumbs |
2 tbsp. extra-virgi olive oil, divided |
1 lb. bonless, skinless chicken thighs, trimmed of fat and cut into thirds |
1 large onion, chopped |
4 cloves garlic roughly chopped |
1/2 tps. dried rosemary |
1/2 tps. dried thyme |
1/2 tps. freshly ground pepper |
1/2 cup dry white wine |
1/2 cup chicken broth |
1/2 cup water |
1/2 pound turkey kielbasa, sliced into 1/2-inch pieces |
2 tbps finely chopped parsley |
Directions:
1. 1. Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.
2. 2. Heat oil in skillet over medium heat. Add chicken in a single layer and cook until brown, turning once, 3 minutes per side. Transfer to a plate.
3. 3. 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, with a spoon to scrape up any browned bits, until the wine has reduced 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 about 5 minutes. Top with breadcrumbs and parsley.
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