 |
Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
Quick take on an old classic with a lite touch. I also make this with a tablespoon of ketchup and a tablespoon of honey and a couple of bay leaves. Add with the other ingredients. I tried it with pork as well. Original recipe calls for a toasted bread crumb topping. I've also tried it with garlic croutons but the wife says it dries it out. Ingredients:
1 (15 ounce) can white beans |
6 ounces chicken, trimmed of fat and cut into 11/2 chunks (breast, thighs, etc) |
1 small onion, chopped |
2 garlic cloves, roughly chopped |
1/4 cup water |
1/4 teaspoon dried rosemary |
1/4 teaspoon dried thyme |
1/4 teaspoon fresh ground black pepper |
1/4 cup dry white wine |
1/4 cup chicken broth |
3 ounces low-fat turkey kielbasa or 3 ounces low-fat turkey kielbasa, sliced into 1/2 pieces |
Directions:
1. Stir occasionaly as you add the ingredients
2. Heat chicken broth in pan on medium.
3. Add onions to pan, cook until soft but not brown.
4. Cut chicken into pieces and add to pan as you cut.
5. Cut kielbasa into slices and add to pan as yo cut.
6. Add Garlic to pan.
7. Add water and wine to pan.
8. Add rosemary, thyme and pepper to pan.
9. Reduce liquid by half.
10. Add beans
11. Heat through or until chicken is cooked through.
|
|