Cassoulet-Style Chicken Thighs
- Ready In:
- 2 (15 ounce) cans white beans, rinsed
- 3⁄4 cup fresh whole wheat breadcrumbs
- 2 tablespoons extra virgin olive oil, divided
- 1 lb boneless skinless chicken thighs, rimmed of fat and cut into thirds
- 1 large onion, chopped
- 6 garlic cloves, roughly chopped
- 1⁄2 teaspoon dried rosemary
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon fresh ground pepper
- 1⁄2 cup dry white wine
- 1⁄2 cup reduced-sodium chicken broth
- 1⁄2 cup water
- 1⁄2 lb low-fat turkey kielbasa or 1/2 lb low-fat turkey kielbasa, sliced into 1/2-inch pieces
- 2 tablespoons finely chopped parsley
- Put 1/2 cup beans in a small bowl and mash with a fork. Add the remaining beans and set aside.
- Toss breadcrumbs with 1 tablespoon oil in a small bowl. Heat a large skillet over medium-high heat. Add the breadcrumbs and cook, stirring often, until golden and crisp, 2 to 3 minutes. Transfer to a plate and set aside.
- Heat the remaining 1 tablespoon oil in the skillet over medium heat. Add chicken in a single layer and cook until browned, turning once, 2 to 3 minutes per side. Transfer to a plate.
- 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, stirring with a wooden spoon to scrape up any browned bits, until the wine has reduced by 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, 3 to 5 minutes. Top with the toasted breadcrumbs and parsley.
- Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor into coarse crumbs. One slice of bread makes about 1/3 cup crumbs.
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This is quite good. I need to run out and buy some kielbasa to properly finish it, but it already is great. I only had a large teflon pan, so I'm afraid I didn't develop as much 'browned bits' as a stainless pan would produce--and that would definitely take the flavor up a notch. I also opted just to maker big chewy croutons to top it, if I can keep from eating those before dinner!