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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Traditionally, a dish that is cooked for hours, this version offers the same homestyle taste in a lot less time Ingredients:
6 boneless skinless chicken thighs (1 1/2 lbs.) |
1/4 tsp. salt |
1/4 tsp. pepper |
1 tblsp. olive oil, divided |
1 large onion, chopped |
2 cloves garlic, minced and divided |
1/2 c. chicken broth or white wine |
1 14 1/2 oz. can diced tomatoes, drained |
1 bay leat |
1 tsp. fresh rosemary, minced |
1 tsp. fresh thyme, minced |
2 15 oz.cans white kidney beans or cannelini beans, rinsed and drained |
1/4 lb smoked kielbasa, turkey or pork |
3 srips bacon, cooked crisp and crumbled |
1/2 c. whole wheat bread, crumbled |
1/4 c. fresh parsley, minced |
Directions:
1. Preheat oven to 325
2. sprinkle the chicken with the salt and pepper
3. In an ovensafe Dutch oven, brown the chicken in 2 tsp. of the oil, about 3 at a time, remove and keep warm
4. in the same pan, saute onion in the remaining oil until crisp tender
5. add 1 garlic clove(minced), cook 1 minute longer
6. add the broth or wine, scraping the bottom of the pan to remove any browned bits
7. stir in tomatoes, the bay leaf, rosemary, thyme and chicken, bring to a boil
8. cover and bake for 30 minutes
9. add the beans and kielbasa, cover and bake 20-25 minutes longer or until the chicken is tender
10. discard the bay leaf, add the bacon
11. combine the bread crumbs, parsley and remaining garlic
12. sprinkle over the cassoulet
13. Broil 3-4 inches from heat for 2-3 minutes or until the bread crumbs are a golden brown
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