Prep 5 mins
Cook 15 mins
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.
- 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
- Stir occasionaly as you add the ingredients
- Heat chicken broth in pan on medium.
- Add onions to pan, cook until soft but not brown.
- Cut chicken into pieces and add to pan as you cut.
- Cut kielbasa into slices and add to pan as yo cut.
- Add Garlic to pan.
- Add water and wine to pan.
- Add rosemary, thyme and pepper to pan.
- Reduce liquid by half.
- Add beans
- Heat through or until chicken is cooked through.
This recipe is delicious! I came across it when looking for a food to provide for my daughters French food week. I was specifically looking for something that included foods I already had on hand, and this fit the bill perfectly. I did substitute the kielbasa with hot italian sausage that I took out of the casing and made small meatballs with and I use boneless chicken breast specifically. It is so good with some crusty bread and a small salad. Dare I say the perfect meal! French peasant food is one of my favorites.